Buckwheat Chilla (Kuttu Cheela)

Method

1. 1Beat buckwheat flour with water into a pourable batter — no lumps.
2. 2Stir in grated potato, spinach, green chilli, cumin, pepper, coriander and rock salt.
3. 3Rest 5 minutes so the flour hydrates.
4. 4Heat a tawa, drizzle a teaspoon of ghee, ladle batter and spread into thick discs.
5. 5Cook 2 minutes till the underside is cook until crunchy; flip and cook 90 seconds.
6. 6Stack and serve hot with yogurt and green chutney — fasting-friendly and naturally gluten-free.