Pour clean buckwheat into boiling water, add salt and simmer constantly stirring until the grain absorbs all water. The porridge should become thick and sticky. Let it cool. Spread the porridge evenly on the oiled pan or baking sheet. When it becomes firm, cut the buckwheat with a knife into small squares and fry them on both sides until they become gold in color.
You will need:
- Buckwheat – 1 cup
- Water – 3 cups
- Vegetable oil – 3 tablespoons
- Salt – ½ teaspoon