Sago, wheat flour pakore

Soak the sabudana or tapioca pearls in enough water overnight or for 4-5 hours.

Drain and keep aside in a mixing bowl.

Boil the potatoes, peel and chopped fine.

Add 2 tbsp wheat flour, cumin seeds and all dry spieces mix well.

Heat oil in a kadai or pan.

Make small balls with your hands or using a spoon drop the mixture in to medium hot oil.

Deep fry till the pakodas become light golden and crisp.

Drain them on paper napkins to remove excess oil.

Serve sabudana pakodas hot with tomato sauce or green chutney.