| • | Mix the Buckwheat flour, salt, pepper and coriander leaves in a bowl.
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| • | Add water to the mixture and beat into a smooth batter. Cover it and keep aside for about 20 minutes
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| • | When the white potatoes get cool, strip and slicing up them into diagonal slices
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| • | Heat the butter in a cooking pan all over normal burn for deep-frying.
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| • | Douse pieces of white potato in the batter. Put each slicing up of batter-coated white potato in the red-hot oil.
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| • | Fry the white potatoes until reddish gray and crisp.
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| • | Kuttu Ka Pakora is ready. Serve with green chutney.
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