In a pan, add 1 cup sabudana and roast it on low flame for 2 minutes. Roast until the sabudana becomes slightly crispy. Transfer it to a plate and let it cool slightly.

In a mixer jar, add the roasted sabudana and ¼ cup sama rice. Grind into a fine powder.

Sieve the ground powder into a mixing bowl. Add 1 cup (or 2 medium-sized) boiled and mashed potatoes, 1 tbsp ginger-green chilli paste, salt to taste, ½ tsp cumin seeds, and ¼ cup chopped coriander leaves. Mix well.

Gradually add ½ cup water, or as required, and knead into a soft dough.

Cover the dough and let it rest for 5 minutes. Do not rest the dough for longer, as it may become difficult to roll.

Take a small portion of the dough, roll it into a smooth ball, and flatten it into a disc.

Sprinkle some dry farali flour and roll the disc into a medium-sized circle.

Heat a tawa over medium heat. Once hot, place the rolled roti on the tawa and cook on medium flame until both sides are properly cooked.

Apply some ghee over the cooked roti.

Repeat the process with the remaining dough.

Place the cooked rotis in an insulated container to keep them soft and warm.

Serve Farali Roti with Batata Suki Bhaji and Peanut-Green Chilli Chutney.

Take 500 grams, or 3 medium-sized, boiled potatoes and cut them into medium-sized pieces.

In a pan, heat 3 tbsp oil. Add 1 tsp cumin seeds, 1 tsp white sesame seeds, and 2 chopped green chillies. Sauté for a few seconds.

Add the potato pieces and salt to taste. Sauté for 2–3 minutes.

Add ½ cup coarsely crushed peanut powder, 1 tbsp red chilli flakes, ½ tsp black pepper powder, 1 tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.

Cover and cook the sabzi on low flame for 5 minutes.

Farali Batata Suki Bhaji is ready. Serve it with Farali Roti.

Heat a tawa or pan and add 2 tbsp oil. Add ½ cup peanuts and roast them until lightly golden.

Add 4–5 spicy green chillies and 1 tsp cumin seeds. Roast until the peanuts and green chillies are properly fried.

Transfer the mixture to a plate and let it cool slightly.

Add the roasted mixture and salt to a mortar and pestle. Coarsely crush the mixture.

Transfer the crushed mixture to a bowl. Add ½ tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.

Peanut-Green Chilli Chutney is ready. Serve it with Farali Roti.