Mix atta, potatoes and salt together and knead into stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.
Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.
Heat the ghee in a `kadahi' or frying pan, and when a small piece of dough comes up at once, put the rolled `puri' into the oil.
Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on to a serving dish.
Key Ingredients: potatoes, rock salt, flour, buckwheat