Take a broad vessel and add Amaranth (Rajgira) flour), Buckwheat (Kuttu) flour, and mix well with your hands.

Now mash the boiled potato and mix it in the flour along with cumin powder, pepper powder, salt, and 1 tbsp oil.

Add warm water and knead the dough very softly.

Knead it to form a soft dough and cover it with a muslin cloth for 15-20 minutes before rolling them.

Once the dough is rested for 20 minutes knead it again and small balls out of it and keep it covered in a bowl.

Now start rolling the puris by dusting little Buckwheat flour and/or by applying oil on the rolling pin.

Roll it very softly or else the edges will break. Roll all the puris and keep it on a plate.

Heat oil in a pan/Kadai and once the oil is hot enough to fry slide the puris gently and fry all of them in batches from medium to high flame till the puris fluff.

If the puris do not fluff then press the puris slightly with the slotted spoon (Jara) and fry.

Flip and fry on both sides until the puris are brown and cooked well.

Remove all the puris on a kitchen napkin to remove excess oil.

Serve these puris with Vrat wale aloo ki sabzi and farali chutney.