Soak sabudana in water around for 2 to 3 hours. When the sago is done and has turned a little fluffy, remove it from water and drain it well.

In a big bowl, add mashed potato, chopped green chillies, coriander, red chilli powder, salt and cumin powder along with the drained sabudana

Make small patties of this potato-sabudana mixture.

Heat oil in a wok on medium-high flame.

When the oil is heated, place the sabudana -potato patties in it carefully and deep dry them till they turn crispy.