Rinse 1cup sabudana well until the water turns clear. Soak it in ¾  cup water overnight or for 4-6 hours.

After soaking time, 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 and allow it to dry for 15 minutes.

Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, green chili paste, salt, black pepper powder, cumin powder, dry mango powder, and coriander leaves. Mix well.

Divide the mixture into equal parts, flatten them a bit, and make them round tikki shape.

Heat oil in pan, add tikki in it, and fry it on medium heat until golden brown and crispy from both sides.

Drain on a wire rack to remove its excess oil.

Serve farali tikki with green chutney or tomato sauce.

In a grinding jar, add grated coconut, peanut, coriander leaves, salt, curd, sugar, lemon juice, and some water. Grind into a smooth paste

Remove it to the bowl.

Now heat oil in a pan, add curry leaves, white sesame seeds and cumin seeds.

Add tadka into chutney and mix well.

Serve green chutney with sabudana tikki