Ingredients vegetarian 2 servings

• 3 cups maida (white flour)
• Boiled potatoes 3 nos
• Onions 1 no (thinly sliced)
• Green chillies 2 nos (thinly chopped)
• Fresh pomegranate (anar) 1 no
• Sesame seeds (til) 1 tsp
• Mustard seeds (a pinch)
• green peas (boiled) 50 gms
• semolina (sooji) 1/2 cup
• Salt to taste; Sugar 1/2 tsp

Directions

1. Mash the boil potatoes in a bowl. Add the boiled green peas, onions, green chillies, pomegranate, salt, sugar and mix it well to make dough. Make small round rolls.
2. Add 2 cups of water to make batter of maida and semolina. Avoid any lumps in the batter. It should be thoroughly mixed. Add 1/2 tsp of salt in it.
3. Heat cooking oil 1 tsp and roast the mustard seeds and sesame seeds. Add this into the potato dough and mix it well.
4. Take a frying pan for deep frying purpose. Dip the round rolls into the batter and deep fry it. Take it out only when it is light reddish in colour.
5. Your Buff wada is ready to it. It can be eaten with tomato sauce or coconut chutney.

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