Take the Kuttu ka atta in a bowl and make a well in the centre. Add the potatoes and salt together and knead into stiff dough, with the water. The potato acts as a good binder. Add 1 tsp ghee to make a smooth dough, cover and set aside for 30 minutes.

Take the dough and shape into equal, round, balls by smearing your hands with some ghee, if it is sticky.

Dust the work area with some buckwheat flour and with a rolling pin, roll into a slightly thick disc. Roll out all the discs and keep ready.

Heat a griddle and when it is hot slide a rolled disc onto it

Flip it once one side is done. Lightly press the centre with a kitchen napkin. Once roasted on both sides, remove from fire and place on a kitchen towel.

Smear a little ghee on the roti. Serve hot with Baby Potato fry and Curry Leaves curds.