300 gms Buckwheat kernels / Kuttu (soaked overnight)
2 tablespoons Ghee
1 tablespoon Ginger (grated)
1 tablespoon Green Chilli (chopped)
1/2 cup Peanuts
1 teaspoon Cumin seeds (whole)
1 teaspoon roasted Cumin powder
1 cup diced potato (boiled)
A handful of fresh coriander (chopped)
Sendha namak, as required
1/2 cup coconut (freshly grated)
Soak buckwheat kernels in water. Boil, cook & drain to remove excess water.
Heat ghee in a pan, temper with crushed peanuts, whole cumin seeds.
Add chopped ginger, green chilli & saute.
Add boiled potato, cooked buckwheat & mix well.
Season with sendha salt.
Sprinkle cumin powder and fresh coriander.
Add freshly grated coconut and serve immediately.