Dry-roast the sabudana in a pan on medium heat for 3–4 minutes until crisp (do not change its color). Let it cool completely, then grind it into a powder.

In a large mixing bowl, combine the grated/mashed boiled potatoes, sabudana powder, green chili-ginger paste, fresh coriander, lemon juice, and sendha salt (Rock Salt).

Mix everything thoroughly with your hands to bind it into a smooth, non-sticky dough. Do not add extra water unless the mixture is too dry to hold together.

Grease your palms lightly with oil. Take small portions of the mixture and shape them into mini cylinders, bite-sized balls, or flat nugget shapes.

Heat oil in a kadhai on medium flame. Drop the nuggets gently into the hot oil. Deep-fry or shallow-fry them, turning occasionally, until they turn golden yellow and crispy.

Drain on a paper towel. Sprinkle a pinch of red chilli powder, dry mango powder on it. Garnish it with finely chopped fresh coriander. Serve hot with green chilli coriander chutney. Enjoy...