Peel and mash the potatoes.
Add the amaranth flour, chopped methi, coriander leaves, cumin, black pepper and salt to the mashed potatoes.
Knead this mix into a smooth dough.
Divide lime sized portions of this dough and set it aside.
In a plate spread a bit more ramdhana flour.
Flatten the ball of dough between your palms and shape it a bit.
Dust this cutlet with the ramdhana flour.
Heat a flat pan and brush some oil on it.
Roast the cutlets a few at a time till they have brown specks on them and a delicious nutty aroma.
Serve warm with chutney or ketchup.