In a pan, add sama rice and roast it for 1-2 minutes.
Cool down the mixture and grind it into fine powder. Keep it aside.
Then grate 2 medium size raw potatoes with a big hole grater. Wash grated potatoes to remove their starch. Squeeze water from it and keep it aside.
Now in a mixing bowl, add 1cup sama rice powder, 1 cup grated potatoes, 1 cup soaked sabudana, ½ cup crushed peanuts, ½ cup curd, 1 tbsp green chili paste, 2 chopped green chili, 1 tsp cumin seeds, salt to taste, ½ tsp black pepper powder, ½ tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well.
Mixture bind properly rests only for 5 minutes.
Now heat oil, wet your figure slightly with water and take out a little bhajiya mixture and add it to the hot oil.
Fry pakoda on medium flame till it becomes crispy and golden brown.
Serve hot pakoda with green chutney and fried chili.
For non-fried pakoda, place appe pan on the gas. Add 1 tsp oil to each cavity.
Add the batter to the cavity and cook it on low-medium flame till it becomes crispy from both sides.
Serve non-fried bhajiya with chutney and green chili.