• Take 1 cup sabudana and add into pan, roast it on low flame for 2 minutes so it become crispy. Take out into plate and cool down.
• In a mixture jar, add sabudana and ½ cup sama rice. Grind it into fine powder. Farali bhajiya flour is ready. keep it aside.
• Then in a mixture jar, add 2 boiled potatoes pieces, ½ cup curd and ½ cup water. Grind into smooth paste. Keep it aside.
• Now in a mixing bowl, add grinded farali flour and potatoes-curd paste. Mix well. Cover and rest for 10-15 minutes.
• Then in a mixture jar, add 4-5 green chilli, 1 tsp cumin seeds, and ¼ cup roasted peanuts. Coarsely crush it on pulse grinding.
• Now bhajiya mixture is soak properly, then add grinded green chilli-peanuts coarse paste, ½ cup coriander leaves, 2 tbsp white sesame seeds, salt to taste, ½ tsp black pepper powder, 1 tsp sugar and 1 tbsp lemon juice. Mix well.
• Then add 1 tbsp oil and mix well and whisk batter for 2 minutes so it becomes light and fluffy.
• Now slightly wet your hand and take small portion of bhajiya batter.
• Then heat oil and add bhajiya into oil. Stir continuously and fry it on medium flame till it become crispy from both the sides. Fry all bhajiya into same way.
• Farali bhajiya is ready. serve it with curd coriander chutney.

Making Coriander Curd Chutney

• In a mixer jar, add ½ cup coriander leaves, ½ cup mint leaves, 2-3 green chilies, ½-inch ginger, 1 tbsp roasted chana dal, ½ tsp sugar, salt to taste, ½ tsp chaat masala, a pinch of black salt, ½ tsp cumin powder, ½ tsp lemon juice, 4 tbsp curd, and 1 ice cube.
• Grind the mixture into a smooth paste.
• In a bowl, take 1 cup curd and add the chutney mixture. Mix well.
• Your restaurant-style coriander curd chutney is ready to serve.