In a mixture jar, add 1+3/4 cup sabudana. Grind it into fine powder.

Sabudana flour is ready keep it aside.

In a mixture jar, add 1 cup roasted peanutes and 5-6 green chilli.

Without adding water grind it into coarse paste. Keep it aside.

In a mixing bowl, add 1 cup sabudana flour (powder).

Now grate 2 medium size boiled potatoes, 1 tbsp coarsely crushed peanut-green chilli paste, salt to taste, ½ tsp cumin powder, 1 tsp red chilli flakes and some coriander leaves. Mix well.

Add water gradually and knead soft dough. (refer video)

Cover and rest dough for 20 minutes.

Take small portion of dough and make smooth balls, flatten them to make discs.

Sprinkle some dry farali flour and it into medium size circle.

Heat the tawa on medium heat. Once hot place rolled paratha and cook for few seconds or till you see few bubbles on top.

Now flip and cook other side. Apply little ghee, flip and cook by pressing slightly using spatula till the bottom has golden brown spots.

Then again apply little ghee, flip and cook same way.

Place into insulated container and repeat the same for rest.

Serve farali sabudana paratha with potato sabji and raita.

In a pan, add 2-3 tbsp ghee, add 1 tsp cumin seeds and saute it.

Add ½ cup coarsely crushed peanut green chili paste and ½ cup coriander leaves. Saute it.

Now in mixing bowl, add ¼ cup curd, ½ tsp red chilli powder, salt to taste, ½ tsp black pepper powder. Whisk it.

Add curd mixture into pan and saute it.

Now add 1 cup hot water and mix well.

When gravy starts to boil, add mash 2 boiled potatoes roughly and mix well.

Cover and cook sabji for 2-3 minutes.

Serve farali batata bhaji with paratha.

In a mixing bowl, add ¾ cup sabudana powder.

Now in mixture jar, add 1 cup raw potatoes pieces, 2 tbsp curd and ¼ cup water. Grind it.

Add grinded paste into sabudana powder, also add ½ cup coarsely crushed peanut green chilli paste, salt to taste, 1 tbsp white sesame seeds, 1 tsp cumin seeds, ½ tsp crushed black pepper, 1 tsp sugar, 1 tsp lemon juice and some coriander leaves. Mix well.

Mixture is properly bind. Take some mixture into finger and add into hot oil.

Fry bhajiya on medium flame till it become crispy from both the sides.

Serve farali sabudana bhajiya with chutney

In a mixing bowl, add 2 medium size banana slices. Add ¼ tsp cardamom powder, 1 tsp sugar and 1 tbsp ghee. Mix well.

Serve fruit dish with paratha and potato sabji.