Properly wash sabudana and soak in very little water for 2 to 3 hrs.

Peel off the boiled potatoes, smash and add to the soaked sabudana. Also add jeera, roughly crushed roasted peanuts and rock salt. Mix all very well.

Make equal size balls from the prepared mixture and flatten with the palms to make tikkis and keep aside.

Deep fry all the tikkis on medium to low flame till it turns golden brown from both the sides and remove on paper napkin to drain excess oil.

Serve hot with curd and tea or coffee.