In a large bowl, add soaked sabudana, potatoes, peanuts, coriander leaves, curry leaves, green chillies, cumin seeds, lemon juice, sugar and sendha namak.

Give everything a good mix. But be very gentle. Avoid mashing the sabudana pearls.

Then wet your palm. Then take a small amount of the mixture. Shape it into a flat round patty. Keep aside. Make all the vada in the same manner.

Heat oil in a pan for deep frying over a medium flame.

Carefully drop the vadas. Let them cook undisturbed for a couple of minutes.

Then flip them. Cook the sabudana vadas until they are crisp and golden brown in colour.

Take them out. Fry all the vadas in the same manner.

Serve them hot with green chutney.