Keep sago soaked in water for 2-3 hours. Once it gets soft take it out in a strainer and leaves it for ½ an hour so that all water gets drained.

Take boiled potatoes, peel them. As we don’t want any lumps so we grated potatoes with the grater.

Now in a big bowl take Sabudana, potatoes, chilies, salt, rajgira atta, peanuts, and cumin seeds. Mix them well. In the end, add coriander leaves and again mix them well.

Make small balls of equal size. Grease a plastic sheet and put this ball on it. With the wet hands pat this ball gently and make it like a small size poori.

Keep the tawa on the stove and let it get hot on medium flame. Once the tawa gets a little hot put this sabudana flat on it and pour 1 tsp of oil, let it cook till it gets golden brown. Once it gets golden brown flip the side and again repeats the same procedure.

Serve it with mint chutney or pomegranate raita to go one step ahead.