Rinse sabudana well until water turns clear. Soak it in 1/2 cup water overnight (or 4 to 6 hours depending on quality of sabudana).

In the morning, 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, most likely there will be no water but still drain.

Then transfer the saubdana to a large bowl along with boiled potatoes, roasted peanuts, cilantro, green chilies. You may also add ginger if you like

Add lemon juice and salt and mix everything together.

Divide the mixture into 10 equal parts, flatten them a bit and make them round shape. I got 10 vadas, around 50 grams each, 2 inches in diameter

Heat oil or Ghee on medium heat in a kadai or wok. Add vadas to the oil one by one, don't overcrowd the kadai. Maintain the oil temperature to medium heat

Fry vadas on medium heat until golden brown and crispy from both sides. Drain on paper towel.

Serve sabudana vada with Green chutney.