First, mix all the ingredients under `For batter`.
Wash the sabudana and keep it aside for 2-3 hours.
Grate the boiled potatoes and mix it with ingredients 1 3 to 12.
Now add the sabudana to it and make a dough.
Now make small balls out of the dough and give it the shape of a cutlet.
Roll these cutlets in breadcrumbs and then dip them in the batter.
After this roll it again in breadcrumbs.
Now fry these cutlets till golden brown.
Serve hot with mint (pudina) chatney.
Tips: Often while chopping onions, you must have cried. So here is a tip. Before chopping onions soak it in water for 10 minutes and then smilingly chop your onions.
Editor`s notes: Cutlets are appetizers made of vegetable or meat stuffings coated in batter and breadcrumbs and deep fried. In India, cutlets or tikkis, as they are locally called, are made without onion/garlic and are served during festivals as fasting or `vrat` food. Check out a fat free version of vegetable and paneer cutlet from expert Anjana Chaturvedi.