Soak sabudana overnight in a little water, just enough to cover the sabudana. Drain any excess water from the sabudana.
Take mashed potato along with red chilli powder, salt, green chilies, Ginger paste and add to the sabudana and mix well.
Make small balls with this mixture (a little smaller than a golf ball), flatten them a bit, and set aside.
Fry these flattened pieces in the smoky hot oil, until they turn golden brown. The sabudana pakora are ready now.
Serve the sabudana pakor