Ingredients :

Vrat Wale Aloo :

• 2 tbsp          Oil / Ghee
• 1/2 tsp         Cumin Seeds
• 2                  Green Chillies slit length Wise
• 1 tsp            Ginger chopped
• 1/2 Cup       Tomato Puree
• 1/2 tsp         Turmeric Powder ( Haldi )
• 1/2 tsp         Red Chilli Powder
• 1/2 tsp         Rock Salt ( Sendha Namak )
• 1/2 Cup       Curd
• 4 Medium    Potatoes Boiled

Buckwheat ( Kuttu Ka Atta ) Poori :

• 1 Cup        Buckwheat Flour ( Kuttu Ka Atta )
• 3 small      Potatoes Boiled
• 1 tsp          Black Pepper
• 1/2 tsp       Rock Salt ( Sendha Namak )
• 1/2 tsp       Red Chilli Powder

Instructions :

Vrat Wale Aloo :

1. In a pan heat ghee and add cumin seeds. When they start to sputter add green chilli and chopped ginger.

2. Mix and saute for 1 minute.

3. Add tomato puree and all the spices and saute for a minute.

4. Add chopped or mashed potatoes. Mix Well and add curd.

5. Stir for two minutes and add water . Bring to boil.

6. Cover & Cook on medium flame for 4 minutes.

7. Garnish with coriander leaves.

Kuttu ke Atte Ki Poori :

1. Take kuttu ka atta in a bowl. Add salt , red chilli powder and pepper. Mix well.

2. Add mashed potato. Mix it by rubbing between your fingers and thumb until it is incorporated well.

3. Now knead into a tight dough using warm water. Start with little water at a time. I used only 2 tablespoons of water.

4. Grease your hands with oil. Now make smooth ball and flatten it between your palm.

5. Now heat the oil in a pan on medium-high heat for deep frying.

6. While oil is heating, roll few more puris and keep them on the plate.

7. Once oil is hot slide one rolled puri carefully. slightly press in circular motion using spatula, so it will puff up.

8. Once puffed and lightly browned, flip it and cook another side.Then remove it to a paper towel lined plate using slotted spatula

9. Serve it with Aloo and Curd .