Now take the grated potato, wash it well, 2 to 3 times by changing the water, until the water becomes clear. Then dry it completely by sun-drying it or by keeping it below fan. Then keep this aside.

Now heat a deep pan or kadai, add oil in it, for deep-frying. Now fry the sabudanas in batches. Fry them for 3 to 4 mins on a low flame so that it gets fried well from within. Repeat the same with the rest of the sabudanas. Now keep this aside.

Now let's fry grated potato in the same oil. Fry them on a low flame until it gets crisp and golden in colour. Now fry the peanuts, sliced khobra, curry leaves, slit cashews & chopped green chillies. Keep them all aside until it comes to the room temperature.

Now add everything to the fried sabudanas and mix everything well by flipping them gently. Now finally add powdered sugar & dried masalas like pink salt, jaljeera powder and mix them gently by flipping them again.

Your sabudana chiwda is now ready to serve. Store it in an airtight container so that it remains fresh for longer.