Wash sabudana with water and soak in the water for 4-5 hours.

When sabudana is soaked properly transfer them into the colander, rest for 15-20 minutes, and let the excess water drain out.

Then add sabudana into the mixing bowl, and add crushed peanuts, black pepper powder, rock salt, and green chilies paste. Mix well.

Add yogurt and rajgira atta. Mix well and make a thick batter kind of mixture.

Make a small size pakoda in your fingers.

Now heat the oil in a pan adds pakoda batter using your fingers and thumb.

Don’t touch them for a minute otherwise, they will break and fall apart in the oil which makes a big mess.

Then after 1-2 minutes, move them around to get even browning. Once browned and crispy from all the sides.

Drain out on a wire rack to remove excess oil. Make another batch same like this.

Farali sabudana pakoda is ready.

In a mixing bowl mix the Rajgira flour and water to make the batter, rest the batter for 15 minutes.

Peel the potatoes and slice them into thin roundels.

On a plate, add the sliced potatoes, green chilies, black pepper powder, cumin powder, and rock salt, mix well.

Coat the potatoes with the batter, fry on medium flame until crisp and golden brown.

Serve this hot fried crispy bhajiya with tomato sauce or green chutney.