Kuttu pakodas 

• 1 cup kotu ka atta (buckwheat up flour)
• ¼ cup finely cut coriander leaves
• ½ tbsp black pepper powder
• Desi ghee or ground nut oil for frying
• 3 medium potatoes cut into slices or batons
• 5 large colocassia(arbi) cut into slices or batons
• ½ tsp sendha namak (rock salt) or to taste

1. Apply some rock salt on the colocassia slices and set them aside for 20-30 mins. Alternatively you could also parboil the slices.Combine the flour, salt, pepper and coriander in round dish and mix well. Mix in water and make a smooth batter.
2. Cover and keep aside for about 20 minutes.Drain the colocassia slices and pat dry. Heat up enough ghee or oil for deep-frying in a kadhai or wok over moderate heat.Put few slices of potato and colocassia into the batter and cover them completely. One at a time, lower each slice of batter-coated potato into the hot oil.Fry as many slices as will float on the surface of the oil without touching.Fry on both sides until reddish gray and crisp.Serve hot as the fitters soften as they cool.