Soak ? cup sabudana in water for 3 hours or till it gets mashed up easily. Depending on quality of sabudana, increase or decrease the soaking time.
Drain off the sabudana well in a strainer.
Transfer the soaked and drained sabudana into a large mixing bowl.
Add 1 large boiled and grated potato. I have pressure cooked potato for 2 whistles.
Add crushed peanuts, ginger, chilli, coriander leaves, cumin powder, amchur and sendha salt to taste.
Mix and mash the mixture with your hand and form a dough.
Prepare small flat patties or rolls, so it gets cooked faster. If you are not able to make patties then add 1 tablespoon of rajgira flour to absorb moisture.
Deep fry the cutlets.
Serve delicious sabudana cutlets with green chutney.
