Rinse and then soak the sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 to 3 hours

When properly soaked, the sabudana pearl, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.Then drain the soaked sabudana pearls very well in a strainer.Let the mashed potatoes become lukewarm or cool at room temperatureLater add the sabudana, chopped green chillies, chopped cashews and to the mashed potatoes.

Add cumin powder, dry mango powder. Also add rock salt as required. You can also use roasted and slightly crushed peanuts instead of cashews.

Mix very well.
Then form flat patties from the mixture. Keep the width of the patties to inch as when cooking they cook quickly from outside. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.

Place 4 to 5 sabudana tikki in the pan. Fry them on medium heat.
When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp.Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney.