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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.