In a mixing bowl, add 1 cup (200 grams) of sabudana and wash it thoroughly. Add ¾ cup of water and soak the sabudana for 5 hours.

Now take 2 kg of potatoes, peel off the skin, and grate them using a large-hole grater. Wash the grated potatoes well to remove excess starch and drain all the water.

In a bowl, bring some water to a boil and add a little salt. Add the grated potatoes and cook for 5 minutes or until they turn slightly transparent. Remove them from the water and transfer to the mixing bowl.

Once the sabudana is properly soaked, heat some water in a pan and place a wire rack over it. Add the sabudana on the rack, cover with a lid, and steam for 2–3 minutes or until it becomes transparent (refer to the video).

Now add the steamed sabudana to the grated potatoes. Also add salt and 6–7 teaspoons of spicy green chilli paste, then mix everything well. The mixture is ready.

Place small portions of the mixture on a plastic sheet and shape them into vada. Make sure not to make them too thin.

Sun-dry the vada for 2 days and then store them in an airtight container.

Heat oil in a pan and fry the sabudana batata papad on high heat. They will puff up like popcorn and turn crispy. Serve and enjoy.