Mash the potatoes well until smooth with no lumps. Mix all the ingredients together. Mix until they form into breadcrumb like texture.
Add water - 1 tbsp at a time - to make a tight dough.
Close with a wrap or a clean kitchen cloth and set aside for 15-20 minutes.
Pinch out small pieces of the dough and flatten it with your palm.
Roll it out into about 3 inch (diameter) circle. It should be thicker than a chapatti or poori. Make sure to roll it out gently since it will break easily.
Use additional flour (buckwheat) to dust it.
Pat out the excess dough and drop it in the hot oil (or ghee).
Ladle some oil on top for it to puff.
Turn and cook until it runs golden -reddish-brown. Drain on paper towels and serve hot.
Serve them with any side dish of your choice.
Recipe courtesy: Dhivya Karthik
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.