Kootoo ki Poorie

Ingredients

• Kootoo ka atta (Buckwheat flour) 2 cups (240 g)
• Potatoes boiled, peeled and mashed smooth 1 large (125 g)
• Senda namak (rock salt) 1 tsp
• Water to knead
• Ghee for deep frying
• Dry flour for dusting

Preparation

• Mix atta, potatoes and salt together and knead into stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.

• Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.

• Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.

• Heat the ghee in a `kadahi' or frying pan, and when a small piece of dough comes up at once, put the rolled

• `poorie' into the oil. Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.

• Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on toa serving dish.