Kuttu/ Buckwheat Flour ke Kofte

Name: Kuttu/ Buckwheat Flour ke Kofte
Cuisine: Indian
Ingredients: 4 Aloo (Non-Boiled); 4-5 Table Spoon Kuttu Ka Atta; 1 Tea Spoon Sendha Namak; 1/2 Tea Spoon Kaali Mirch Powder; 1-2 Green Chillies; As needed Some Dhaniya Leaves (Optional)

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Ingredients

4Aloo (Non-Boiled)
4-5 Table SpoonKuttu Ka Atta
1 Tea SpoonSendha Namak
1/2 Tea SpoonKaali Mirch Powder
1-2Green Chillies
As neededSome Dhaniya Leaves (Optional)

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Steps

1

Wash aloo properly, peel off its skin & grate them with big hole grater in aloo lacche.
2

Now wash aloo lacche properly till water becomes transparent so that their starch is released & after frying they become more crispy.
3

Chop Green Chillies & Dhaniya Leaves finely.
4

Then take a bowl, add Grated Aloo Laccha in it with 1 Teaspoon Sendha Namak, 1/2 Teaspoon Kaali Mirch Powder, finely chopped green chillies & dhaniya leaves & first mix them properly.
5

Then add 4-5 Table Spoon Kuttu Ka Atta in it & mix them properly & don’t add a single drop of water because after adding salt aloo will release its own moisture which will help them form into a mixture.
6

Now take a kadhai, add oil in it & keep the gas on medium flame.
7

When oil gets heated up, add mixture drop by drop with the help of a spoon & fry them till their bubbles start disappearing.
8

After 4-5 minutes, turn off the flame & take them out in a bowl.
9

Your Kuttu Ke Kofte are ready to be served.