Sweet Potato Millet Cutlet

Ingredients

• 3 medium sweet potatoes, boiled, peeled and mashed
• ½ cup cooked kodo millet
• ½ cup cooked barnyard millet (samo)
• ½ cup cooked foxtail millet
• 2-3 green chillies, chopped 
• 1 medium onion, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• Salt to taste
• ½ teaspoon chaat masala 
• 1 tablespoon chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves
• 1 lemon wedge
• Semolina for coating
• Oil for shallow frying
• Green chutney to serve

Method

1. Take sweet potatoes in a large bowl, add kodo millet, baryard millet, foxtail millet, green chillies, onion, red chilli powder, garam masala powder, coriander powder, cumin powder, turmeric powder, salt, chaat masala, coriander leaves and mint leaves and mix well. Squeeze the juice of lemon and mix till well combined. 
2. Divide the mixture into small equal portions and shape each into a ball.  Further flatten each ball lightly to make a cutlet. 
3. Take semolina in a large plate. Roll each cutlet in it ensuring that they are well coated on all sides. 
4. Heat sufficient oil in a non-stick pan. Place the cutlets in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper. 
5. Arrange them on a serving platter and serve hot with green chutney.