For how many people: 3
Soaked sago - 1/2 cup, sweet potato - 1, grated gourd - 1/4 cup, cashew powder - 2 tablespoons, dry mint leaves - 1 tsp, roasted cumin - 1 tsp, red chili powder - 1/2 tsp, Rock salt - as per taste, ghee/oil - 2-3 tablespoons, buckwheat flour - 1-2 tablespoons
Squeeze out all the water from the grated gourd.
Boil the sweet potato. And peel and mash.
Mix everything in a bowl.
Prepare cutlets from the mixer by applying a little oil to the hands.
Heat a pan or pan. Add a spoon of oil and place the cutlets on top.
Flip over when it becomes light golden. Cook the cutlets on both sides until they turn golden.
If desired, you can make all the cutlets from the mixer and keep them in the fridge without getting roasted. Whenever you want to eat, just fry them lightly.
Serve with green chutney and tea.