Ingredients:

• 1.5 cups – kuttu atta
• 1 – large potato, diced
• 1.5 cups – Curd
• 2 – Green chillies
• 1/2 tsp – Cumin seeds
• Rock Salt to taste
• Ghee or oil to fry
• 8 – Curry leaves
• 1/4 tsp – Mustard Seeds
• 2 cups – water

Method:

1. In a bowl, mix the diced potato pieces with 1 cup of kuttu atta. Add salt and 2 tbsp of water. Mix well to prepare a thick batter.
2. Heat oil in the kadai. With a big spoon, pour the batter to prepare the pakoras.
3. Deep-fry the pakoras until golden brown. Keep aside.
4. In another bowl, mix the curd with 1/2 cup of kuttu atta and 2 cups of water.
5. Heat oil in a deep bottomed pan, add the cumin and mustard seeds and let them splutter.
6. Add chopped green chillies and curry leaves. Stir well for a minute and add the curd mixture to it.
7. Bring to boil, stirring continuously.
8. Reduce the flame and let the preparation simmer for 10-12 minutes on low flame.
9. Add the potato pakoras and simmer for another 8-10 minutes on low flame.
10. Add salt to taste.
11. Serve hot.
12. Recipe courtesy: Mad Cooking Fusions