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Organic Buckwheat Poori with Potato Sabzi

Method

● In a mixing bowl, combine buckwheat flour and salt.

● Gradually add water and knead into a soft dough. It shouldn't be too sticky.

● Divide the dough into small balls and roll each ball into a circle (about 4-5 inches in diameter).

● Heat oil in a deep pan over medium heat.

● Carefully slide the rolled dough into the hot oil and fry until it puffs up and turns golden brown on both sides.

● Remove from oil and drain excess oil on a paper towel.

● Repeat with the remaining dough balls.

Method

● Heat oil in a pan and add cumin seeds. Let them splutter.

● Add chopped onions and sauté until translucent.

● Add green chilies and tomatoes. Cook until tomatoes are soft and mushy.

● Stir in turmeric powder, coriander powder, and salt.

● Add diced potatoes and mix well.

● Cover and cook until potatoes are tender, stirring occasionally. If needed, sprinkle some water to prevent sticking.

● Once the potatoes are cooked through and the mixture is dry, garnish with fresh coriander leaves.

Serve hot with buckwheat pooris. Enjoy your meal!