Take flattened rice in a
colander and wash under running water.
Grate the potatoes into
a mixing bowl.
Heat oil in a non-stick
pan, add mustard seeds and cumin seeds and let the seeds splutter. Add onion and saute till soft. Add green chillies, red chilli powder, turmeric powder and salt and mix. Add this to the potatoes.
Add flattened rice and
lemon juice. Add cashewnuts, chaat masala and coriander leaves and mix well.
Divide this mixture into
equal portions and shape them into cutlets.
Heat sufficient oil in
another non-stick pan, add the cutlets and shallow fry, turning sides, till they are evenly cooked on both sides and golden. Drain on absorbent paper.
Arrange them on a
serving platter and serve hot with a bowl of sauce of your choice.