Rinse 1cup sabudana well until the water turns clear. Soak it in ¾ cup water overnight or 4-6 hours.
After soaking time, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander and allow it to dry for 15 minutes.

Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, cashews, raisins, sesame seed,
green chili paste, salt, sugar powder lemon juice, and coriander leaves. Mix well.

Divide mixture into equal parts, flatten them a bit, and make them round tikki shape.
Heat oil in a pan, add tikki in it, and fry it on medium heat until golden brown and crispy from both sides.

Drain on a wire rack to remove its excess oil.
Serve farali tikki with green chutney or curd.