Rinse the sabudana pearls with water 2-3 times or until the water becomes clear to get rid of all the starch.

Add the sabudana to a bowl and pour water. The ratio between sabudana and water should be 1:1 or there should be at least ¼ inch of water above the level of sabudana.

Let it soak for 4-6 hours. Depending on the quality of sabudana you are using, the soaking time will change. Some might become soft after 4 hours of soaking and for some, you might have to soak overnight.

After soaking, check if the sabudana has softened. To check that, press a pearl between your thumb and index finger. If it gets mashed up, then it’s ready.

But if the centre still feels hard, then pour 2-3 tbsp water and soak for 30 minutes.

Drain the sabudana in a colander or strainer to ensure there is no excess moisture.

Let it stay in the colander for a couple of minutes.

In a grinder jar, add coriander leaves, green chilli, lemon juice, sugar and salt. Grind to make a smooth paste. While grinding, you may add a little water if you like.

Heat a non-stick pan over medium flame. Add ghee and allow it to melt.

Add cashews and cook for a few minutes until they turn golden.

Add boiled potatoes and sprinkle a little sendha namak over it. Mix well and cook for 1-2 minutes.

Add the soaked sabudana and sendha namak. Give a gentle toss. Cook for a minute.

Then turn the flame off. Pour the green chutney and roasted cumin powder. Gently combine everything well.

Transfer it to the serving bowl. Garnish with pomegranate arils and crushed farali potato chips.

Sabudana chaat or bhel is ready to serve!