Soak the sabudana in water and keep aside for about two hours.
Drain out the excess water and add potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well.
Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside.
Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides.
Drain on an absorbent paper. Serve hot with chutney of your choice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.