Ingredients :

• 1/2 cup sabudana - rinse in cold water 2/3 times, drain and keep aside for 1-2 hrs
• 1 large russet potato - boiled, peeled and mashed
• 1/2 tsp cumin seeds
• 2 tbsp crushed peanuts (unsalted)
• 1/4 tsp Green Chilli Paste
• 1 tsp salt or to taste
• 1/2 tsp sugar or to taste
• 2-3 Drops of Lemon Juice
• Chopped cilantro

Method :

Mix all the ingredients well. Divide into about large lemon sized balls. Flatten each on a plastic bag with your finger tips till you get a disc shape. Make a hope in the center. Transfer gently to a medium hot non-stick pan and roast with a few drops of oil or ghee till golden brown on both sides.

Serve hot with coconut chutney or Curd.