Firstly, in a large bowl take sago and soak with enough water for 4 hours
Drain the water from the soaked sabudana very well. When properly soaked, the sabudana pearl should get mashed when pressed. If you feel some hardness in the center, then soak for some more time
Take a large bowl, add soaked sago, potatoes, peanuts, ginger paste, cumin powder, chopped green chili, coriander leaves, and salt. Mix and mash well with your hand
Make vada with your palm
Heat oil in a pan for deep-frying, fry both side until golden brown
Finally, serve sabudana vada hot along with chutney
