Name: Potato & peanut buckwheat fritter recipe by anu singh at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: Buckwheat flour - 2 cups; Potato - 3 (peeled, washed & thinely sliced); Green chillies - 2 (washed And finely chopped); Fresh green coriander leaves - 1/4 cup; Peanuts - 2 tbsp; Black pepper powder - 1/2 tsp; Cashew nuts - 1 tbsp (finely chopped); Salt to taste (if fasting use rock salt (sendha namak); Ginger - 1 tsp ( peeled, washed & grated); Fresh mint leaves - 2 tbsp.; Cumin Seeds - 1 Tsp; Oil for frying; Water

Ingredients Serving: 3

Buckwheat flour - 2 cups
Potato - 3 (peeled, washed & thinely sliced)
Green chillies - 2 (washed And finely chopped)
Fresh green coriander leaves - 1/4 cup
Peanuts - 2 tbsp
Black pepper powder - 1/2 tsp
Cashew nuts - 1 tbsp (finely chopped)
Salt to taste (if fasting use rock salt (sendha namak)
Ginger - 1 tsp ( peeled, washed & grated)
Fresh mint leaves - 2 tbsp.
Cumin Seeds - 1 Tsp
Oil for frying
Water

Instructions

Mix all the ingredients thoroughly in a bowl except oil, to form a batter like consistency which should be neither too thin nor too thick.
Carefully add water to this batter little by little , so that a smooth consistency is obtained.
Remember water is to be added very carefully, not too much.
Heat enough oil in a pan.
When the oil is smoking hot, drop the batter coated potato slices in hot oil one by one.
Fry all the fritters until golden crisp.
Remove all the fritters on an absorbent paper to remove excess oil from them.
Turn off the gas.
Serve potato & peanut buckwheat fritters with curd and green coriander chutney.
Happy Fasting.
Enjoy!!!
My navratra thali consisting of potato peanut buckwheat fritter, curd, bottle guard curry, tomato chutney and samak rice.
Make these fritters with water chestnut flour instead of buckwheat flour, other ingredients remaining same.

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