Combine all the ingredients listed for making the cutlets, in a deep bowl and mix well.
Divide the mixture into 8 equal portions and keep aside.
Mix all the dry ingredients for the filling in another bowl.
Now flatten the potato oats mixture and fill with 1 teaspoon sattu mixture.
Now gather from all sides and roll into an oval or a medallion or cylindrical shaped cutlet.
Heat the oil in a deep kadhai/wok and deep-fry, 2 or 3 cutlets at a time, till they turn golden brown in colour from all the sides.
Drain them out on an absorbent paper
Serve immediately garnished with onion slices, fresh coriander and lemon juice
Enjoy hot and crisp cutlets with ketchup or green chutney
