Peel and chop 2 medium-sized potatoes into small cubes.
In a bowl, add 200 grams of kuttu ka atta (buckwheat flour), the chopped potatoes, 1 chopped green chilli, a pinch of rock salt, and some water. Mix well to form a thick batter.
Heat oil in a kadai on medium flame. Once the oil is hot, drop spoonfuls of the batter into the oil.
Fry the pakoras until they turn golden brown, then remove them using a slotted spoon and drain on kitchen paper to remove excess oil.
Serve hot with a side of green chutney or yogurt.