Soak 100 grams of sabudana (sago pearls) in water for about 3-4 hours until they become soft.
Boil 2 medium-sized potatoes, peel them and mash them well.
In a large bowl, combine the soaked sabudana, mashed potatoes, 1 finely chopped green chilli, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, salt to taste, and 2 tablespoons of kuttu ka atta (buckwheat flour) for binding.
Mix all the ingredients well and shape them into small cutlets.
Heat oil in a pan for deep frying. Once the oil is hot, gently drop the cutlets into the oil and fry them until they turn golden brown.
Drain the cutlets on a paper towel to remove excess oil.
Serve hot with green chutney or ketchup.