Soak the sabudana/ sago pearls in water for 6 hours or overnight. Amount of water requires to soak the sabudana depends upon the type and varieties of sabudana. Preferably same or double the amount of water is required to soak the sabudana.

Prepare the other ingredients as instructed.

Sabudana is ready to use when it is readily mashable when pressed between fingers.

To the sabudana, add rest of the ingredients. Mashed the potatoes well before adding it to the sabudana.

Make small balls out of it. Make fat and thick balls if you are going to deep fry them. For shallow fry, make the balls little on thinner side and flat.

Keep it in the fridge for 15 minutes. It helps in the binding process.

Heat enough oil in a pan. When it is hot enough, drop the sabudana balls and fry on medium low till it is cooked through and brown from all sides.

Serve hot with peanut chutney.

Put all the ingredients into a mixer jar. Blend it with water till medium coarse paste. Dilute it with more water as per the consistency requires.

If you want you can add tarka of red chillies and mustard seeds.