Wash and soak sabudana in water for 5 to 6 hrs or overnight, water should be just levelled to dip Sabudaana.
Mix ingredients for filling in a bowl
Mix all the ingredients, to make the potato - sago mixture in another bowl.
Take a small portion of the potato - sago mixture, flatten it and put a small herbed cheese cube and seal from all sides properly to give a round shape, So that cheese doesn't comes out while frying.
Make all the sago bombs 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.
Drain them out on absorbent paper.
Serve the cheesy sago bombs hot with coriander mint chutney and ketchup.
Enjoy endlessly.
