Take 200 grams of kuttu ka atta (buckwheat flour) in a bowl.
Add 2 medium-sized boiled and mashed potatoes to the bowl.
Add 1 teaspoon of rock salt (sendha namak) and mix all the ingredients well.
Gradually add water and knead into a firm dough. Let it rest for 15-20 minutes.
Divide the dough into small portions and roll them into balls.
Flatten each ball with a rolling pin into a small round poori.
Heat oil in a kadai on medium flame. Once the oil is hot, gently slide the poori into the oil.
Fry the poori until it puffs up and turns golden brown on both sides.
Remove the poori with a slotted spoon and drain it on kitchen paper to remove excess oil.
Repeat the process with the remaining dough. Serve hot with yogurt or aloo ki sabzi.