Cut suran into small cubes and pressure cook with 1 cup water and little salt upto 2 whistles.Drain water.Boil 1 cubed potato.Care should be taken that both are just done and not mushy.Mash both and add all wet and dry masalas,sattu,except onion.Heat 1 tbsp oil and sprinkle hing.Add chopped onion and fry till transparent.
Add the mashed suran and potato mix alongwith salt and sugar to taste.Fry till well mixed and sprinkle chopped coriander and garam masala.Mix and fry till dry.Divide into 6 equal balls,flatten and shape into cutlets.Make a slurry of cornflour or maida.Dip each cutlet in it and crumb coat twice to get a crunchy crust.
Refrigerate cutlets for an hour to set.Heat oil and deep fry cutlets.These cutlets can also be grilled or baked for a healthier option.Serve suran cutlets with onion rings,hot and sweet tomato sauce,tamarind sauce or mint coriander yoghurt dip as an appetizer or as a teatime snack.
