Manasi Sadarangani's easy-to-go-to recipe for deep-fried Rajgira Pakoras made with kuttu ka atta or buckwheat flour, potatoes and roasted peanuts. 

A great way to incorporate millets into your diet, these fritters are seasoned with sendha namak or rock salt.

Rajgira Pakora

Servings: 6-8 portions

Ingredients

• 3-4 potatoes, boiled and peeled
• 5 tbsp rajgira or kuttu ka aata or buckwheat flour
• Handful of peanuts, roasted
• 2 green chillies, finely chopped
• Oil, for deep frying
• Sendha namak or rock salt to taste
• 1 tbsp black pepper
• 1 cup water, or as required

To serve

• Green chutney

Method

• Mash the boiled potatoes in a bowl using a fork or your hands. 
  Add the buckwheat flour, finely chopped chillies and mix well. Keep aside. 
• Pulse the roasted peanuts in a blender till you get a coarse powder. 
• Add the ground peanut powder to the buckwheat flour-alu mixture. 
  Add the rock salt, black pepper and mix well. 
  Add a little water and keep mixing to get a thick batter.
  It should be the consistency of idli batter. 
• Heat the oil for frying in a heavy-bottomed kadhai or deep frying pan over medium-high heat.
  Using a ladle, scoop up the batter and drop a ladle at a time into the hot oil, in batches of 3-4. 
  Fry until crisp and golden brown and flip. 
  Drain excess oil and transfer onto a tissue or paper towel-lined plate. 
  Serve with tea and green chutney.  

Manasi Sadarangani runs the blog Cooking Savouring by Manasi.

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