Wash, put the water and soak sabudana/sago overnight in a bowl. Next morning, drain the sabudana/sago and leave on the strainer for 30 minutes to an hour to remove extra moisture. Boil the potato and grated it. Take a bowl, put grated bowl potato, sabudana.
Now, prepare the Green Masala, take a mixture jaar put coriander leaves, garlic and salt. Grinding all the ingredients.Use 1/2 to 1 spoon of water,as needed for grinding.Now put In a bowl mix green masala.
Add jeera powder, red chilli powder, salt and lemon juice.
Now add rice flour and mix them
Divide the mixture into equal portions and design the leaf cutlet molds. Put the cashew nut piece on cutlet top. Heat the oil in a kadhai and deep fry the cutlets till they turn golden brown in colour from all the sides.
Drain on an absorbent paper. Serve hot with tomato sauce and enjoy..
