Soak the sabudana or sago in water for 5 hours at least or overnight.

Drain of all the water completely very well from the soaked sabudana. Add the sabudana in a mixing bowl.

Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.

On a skillet or in a shallow pan, roast the groundnuts till they become crisp and crunchy.
Cool and then coarsely powder in a mortar-pestle or in a dry grinder.

Add the peanuts, rock salt, cumin seeds, sugar, ginger, green chillies, coriander leaves to the sabudana. Mix the entire mixture very well.

Making Sabudana Rolls

Now take some portion of the mixture in your hands and shape them into rolls.

Now gently place the sabudana rolls in a non stick pan with oil. Keep the flame to medium while frying.
Do not crowd the pan.

When one side gets golden, then only flip the sabudana rolls.
Turn over a couple of times so as to fry the sabudana rolls evenly.

Remove the sabudana rolls with a slotted spoon. Place on kitchen paper towels to absorb excess oil.
Prepare sabudana rolls with the remaining mixture this way.

Serve sabudana vada with sweet curd/yoghurt dip or green chutney.