Wash Sabudana and soak in water for 4 to 5 hours.

Tie the curd in muslin cloth. Squeeze the water From it. Let set for 2 to 3 hours.

Now mix salt, black pepper, cumin powder, garam masala in the hung curd. Mix well. Keep aside.

Next, mash the potatoes and squeeze the Sabudana and mix with potatoes. Add green chilli, lemon juice, coriander leaves, peanut powder and salt in it. Mix and combine well.

Take a big spoonful mixture of potato sabudana mixture and flatten on the palm and place a small spoonful of hung curd in the center.

Seal and shape into a tikki. Fry in hot oil on medium high flame until crisp and golden.