Heat 2 tsp oil in a pan; add cumin seeds and chopped green chillies.
When it becomes golden, add boiled and mashed suran and mashed potato and peanuts.
Stir fry for 1 minute and then take out in a bowl.
Let it cool down, then add salt, sugar, sesame, lemon juice. Mix well.
Make cutlets and keep aside.
Take singhara atta, salt and water in a bowl and make a medium thick batter.
Dip the cutlets in the batter and sprinkle poppy seeds over it.
Heat oil in a pan and Deep Fried the cutlets on medium heat till golden and crisp.
Recipe and image courtesy: Maayeka
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.