1. Mash the potatoes well until smooth with no lumps.
2. Mix all the ingredients together.
3. Mix until they form into breadcrumb like texture.
4. Add water - 1 tbsp at a time - to make a tight dough. Not very soft, nor too tight either but a little more tight than a chapathi dough.
5. Close with a wrap or a clean kitchen cloth and set aside for 15-20 minutes.
6. Pinch out small pieces of the dough and flatten it with your palm.
7. Roll it out into about 3 inch (diameter) circle. It should be thicker than chapathi or poori. Make sure to roll it out gently since it will break easily. Use additional flour (buckwheat) to dust it.
8. Pat out the excess dough and drop it in the hot oil (or ghee).
9. Ladle some oil on top for it to puff. But it won`t puff as it does for regular Poori
10. Turn and cook until it runs golden -reddish-brown (!). Drain on paper towels and serve hot.
11. Crunchy, crispy pooris ready.
12. Serve them with any side dish of your choice.

Courtesy: http://chefinyou.com/