Soak 100 grams of sabudana (sago pearls) in water for about 4-5 hours or overnight.
Boil 2 medium-sized potatoes until they are soft. Peel and mash them.
Drain the sabudana and mix it with the mashed potatoes.
Add 1 finely chopped green chilli, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, rock salt to taste, and 1 teaspoon of red chilli powder. Mix well.
Divide the mixture into small portions and shape each portion into a round, flat tikki.
Heat a tawa or non-stick pan and add 2 tablespoons of oil.
Place the tikkis on the tawa and cook on medium heat until they turn golden brown on both sides.
Serve hot with green chutney or ketchup.