Rinse sabudana thoroughly under running water until the water runs clear to remove excess starch. Soak it in just enough water to cover the pearls for about 4 to 6 hours or until they become soft and non-sticky when pressed between fingers.

Boil the potatoes until tender, then peel and mash them well while still warm. Mash them properly and ensure there are no lumps after mashing, as they help bind the mixture evenly.

Next, roast peanuts in a dry pan until golden and aromatic. Remove the skins once cooled and coarsely crush them using a mortar and pestle or mixer grinder.

In a large mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, grated ginger, cumin seeds, chopped coriander leaves, lemon juice, and rock salt. Mix gently using your hands until everything is evenly combined.

Now, divide the mixture into equal portions. Roll each portion into a ball and flatten slightly into small round patties. Keep them aside on a plate.

Pour enough oil into a deep frying pan and heat it over medium flame. To check readiness, drop a small bit of mixture into the oil — it should rise to the surface gradually.

Gently slide a few vadas into the hot oil without overcrowding the pan. Fry them on medium heat until they turn golden brown and crisp from both sides. Flip occasionally for even cooking.

Once done, remove the vadas using a slotted spoon and place them on a paper towel to absorb excess oil. Serve the crispy sabudana vadas hot with green chutney, sweet curd, or peanut chutney. They taste best when freshly fried and served immediately.