Potato cutlet with coriander yogurt dip and banana wedges...!!!

   My final navratri falahari dish that I am going to share with you all, it's Potato cutlet with coriander dip and banana wedges and here is the recipe so that you can also try to make it, it's simple and easy to make...

Ingredients-
For cutlet-

1 and 1/2 cup Potato(boiled, peeled and graded)
1/3 cup  Sago (sabudana) soaked for one hour and drained, their should be no water
1/3 cup kuttu flour( buckwheat flour) or singara flour(water chestnut flour)
2 finely chopped green chili's
1/4 cup crushed peanuts
Few chopped coriander leaves
Rock salt to taste
Pinch of Black Pepper Powder

For Yogurt Dip-

1/3 Cup of Hung curd
1 Tbsp of green coriander finely chopped
1 Green chili finely chopped
Rock salt to taste
Pinch of Black Pepper Powder

Method For Cutlet-

Take a bowl add graded and boiled potato, soaked sago, kuttu flour , green chili, crushed peanuts , chopped coriander ,Rock salt, pinch of black pepper powder, mix all things together and make a dough without adding any water, when you will start rubbing all things together you will see it will combine without adding any water now make small cutlets of your choice of shape and deep fry them in a wok or kadhai.

For Yogurt Dip-

Take a small bowl add all the above ingredients and whisk well till it smoothens and serve with cutlets.

For Banana Wedges-

Cut Raw banana into wedges and deep fry them in the same wok as you fried your cutlets.


Combine all things together and plate as you wish, I am posting a picture how I plated my dish, that  will help you to get idea how to do it.

    Thanks for reading do try to make the dish as well as post your comments, How you like it.