Posted by: admin Comments: 0 0 Post Date: March 24, 2018


Buckwheat Mixture:

  • 1 cup Buckwheat
  • 1 cup Curd
  • ½ cup water
  • 2 tea spoon chilli ginger paste
  • Salt to taste

Purple Yam Mixture:

  • ½ kg purple yam (boiled & grated)
  • 1 potato (boiled & grated)
  • 4-5 teaspoon sugar
  • ½ lemon
  • 2 tea spoon chilli ginger paste
  • Salt to taste
  • Oil to make cutlets



Buckwheat mixture:

Soak the buckwheat in the curd and water, add salt and chilli ginger paste. Let it soak for ½ hour to give a little sour taste because of the curd. Add little more water if required to give the consistency, but do not make it very liquidy! Let it remain thick to make cutlets

Purple Yam:

Mix all the ingredients and make a dough. Salt and lemon can be adjusted as per taste. Take a non-stick pan, put some oil over it. Make small cutlets out of the purple yam mixture and put it on the pan.
Take the Buckwheat mixture and put on the purple yam cutlets.
Once the base is completely cooked, turn over the cutlets so that the buckwheat can get cooked.
Garnish it with coriander and you can season it if required and enjoy with green chutney!

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