Soaking Sabudana
Pick and rinse the sabudana well till you get transparent water when rinsing.
Soak them overnight in enough water in a bowl.
The next day, drain all the water very well.
Make sure there is no water in them.

Making Sago Mixture
Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
Heat a non-stick frying pan or a well seasoned cast uron skillet or tawa.
Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
Apply some oil on your palms.
Take some portion from the mixture and flatten it with your palms.
You can also flatten on a ziplock bag.

Cooking Sabudana Thalipeeth
Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
Fry till both sides are golden brown and crisp. Repeat.
If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.

Serving Suggestions
On fasting days, serve sabudana thalipeeth with any chutney or raita or homemade tomato ketchup made without onions and garlic.
You can also have it with curd (yogurt) that has been sweetened with some sugar or jaggery.
For non-fasting days, you can serve with a chutney or raita or tomato ketchup made with onions or garlic.