PREPARATION

1. In a bowl, add 120 grams buckwheat flour, 1 1/2 teaspoons salt, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well. Keep aside.

2. In a mixing bowl, add 600 milliliters butter milk, prepared flour mixture and mix it well.

3. Keep aside.

4. In a another bowl, add 80 grams buckwheat flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

5. Add 90 milliliters butter milk and mix it well to make thick batter.

6. Add a tablespoon of prepared mixture into hot oil.

7. Deep fry these until golden brown and crispy.

8. Drain it on an absorbent paper. Keep aside.

9. Heat 40 milliliters oil in a heavy skillet, add 2 pods cloves, 3 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon fenugreek seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and stir for 2 - 3 minutes on medium heat.

10. Add 1 tablespoon green chili and stir again.

11. Then, add the prepared mixture in it and mix it well.

12. Cook until the gravy thickens.

13. Now, add the fried pakoras in it and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Garnish with coriander.

16. Serve hot.