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
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.