Potato Thalipeeth

Ingredients 

• 3 medium potatoes, parboiled and peeled
• 1½ cups buckwheat flour
• 1 tablespoon ginger-green chilli paste
• 2 tablespoons coriander leaves chopped
• ¼ cup roasted peanuts crushed
• Rock salt (sendha namak) to taste
• ½ teaspoon ghee + for shallow frying 

Method

1. Grate potatoes into a bowl, add buckwheat flour, ginger-green chilli paste, coriander leaves, peanuts, rock salt and ½ tsp ghee and mix well. Add sufficient water and knead to a soft dough.
2. Dampen your palms, take a portion of the mixture, place it on a non-stick tawa, and spread it into a medium-sized slightly thick disc. Make some holes in the surface. Switch on the heat and drizzle some ghee into the holes and all around the edges, and shallow-fry, turning sides till the colour is deepened on both sides and the thalipeeth is crisp.
3. Transfer the thalipeeths on individual serving plates and serve hot.