Wash and soak sabudana in water for 5 to 6 hrs or overnight, water should be just levelled to dip Sabudaana.
Mix ingredients for curd filling in a mixing bowl.
Gather all the ingredients, for the sholey in a big plate or a bowl.
Mash the potatoes and mix all the ingredients, for the sholey.
Take a small portion of the potato - sago mixture, flatten it put half tsp curd filling and give an oval shape carefully, so that curd doesn't comes out while frying.
Make all the Sabudaana sholey likewise.
Deep fry in batches of 3 or 4 in medium hot oil until golden brown and crisp.
Keep turning in between for an even colour.
Serve the sabudana dahi ke sholey hot with coriander mint chutney and ketchup.
My tip- Seasonings can be adjusted according to the taste buds.
