Soak 1 cup of sabudana overnight or at least 6 hours in enough water.

Peel and mash boiled potatoes. Remove the skin of the roasted peanuts and crush them roughly in a grinder or mortar and pestel.

In a bowl mix soaked sabudana, mashed potatoes, chopped green chillies, ginger paste, chopped coriander leaf, salt to taste, cumin seeds, red chilly powder, crushed peanuts and lemon juice.

Make a rough dough and then divide the dough into medium size balls.

Now shape the balls into cutlet shape with your palm. If the dough is sticky use some oil or little water on your palm.

Deep fry the vada on medium flame, until crispy and golden brown both the sides.

Serve hot with chutney or curd.