Soak sabudana for 2 hours.After 2hrs, drain it and keep it aside.

In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.

Mix the coarsely powdered peanuts, salt and all the spices with the drained sabudana.

Now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.

Now add the curry leaves and green chilies. Fry for half a minute and then add the grated ginger.

Stir till the raw smell of the ginger goes away. Now add potato and saute for 1-2 minutes.

Add the sabudana. Keep on stirring the mixture.

Don't over cook as they might become lumpy and hard.