In a bowl, add buckwheat, amarnath flour and sendha namak. mix well

Add oil, adequate water and knead into dough

Coat with 1 teaspoon oil. cover and keep it aside

Heat ghee in a pan and splutter cumin seeds

Add chironji and potatoes. mix well

Saute until chironji is well fried

Add in cardamom, rock salt, chilli powder and pepper. mix well for a minute

Add in coriander leaves and mix well. keep it aside

Roll the dough into slightly thicker circles and cut into halves

Apply water over the edge

Take 1 half.l fold straight edge at centre and join overlapping the other edge to form cone

Fill cone with filling. gently seal edges completely

Deep fry over medium heat until golden brown

Fry few green chilies as accompaniment until it lightly changes colour

Drain excess oil over tissue paper

Serve hot with chillies and chutney