In a pan, add 1 cup of sabudana and roast on medium flame for 2 minutes until it becomes crispy and easy to grind into a fine powder.

Transfer the roasted sabudana to a plate and let it cool down.

Add the sabudana to a mixer jar and grind it into a fine powder.

Sabudana flour is ready. Keep it aside.

In a mixing bowl, add 1 cup of sabudana flour.

Now grate 2 medium-sized or 1 cup of boiled potatoes. Add 1 tbsp green chili paste, salt to taste, 1 tsp lemon juice, and some coriander leaves. Mix well.

Gradually add water and knead into a medium-soft dough. (Refer to the video.)

Make a small hole in the dough and add some water.

Cover and let the dough rest for 5 minutes. Do not rest it for too long.

Knead the dough again until smooth. Add 1 tsp oil and coat the dough with it.

Take a small portion of the dough, roll it into a smooth ball, and flatten it into a disc.

Sprinkle some dry farali flour and roll it into a medium-sized circle.

Heat a tawa on medium heat. Once hot, place the rolled paratha on it and cook for a few seconds until a few bubbles appear on top.

Flip and cook the other side. Apply a little ghee, flip again, and cook while pressing slightly with a spatula until golden brown spots appear.

Apply a little more ghee, flip, and cook the same way.

Transfer to an insulated container and repeat the process for the remaining parathas.

Serve farali sabudana paratha with batata suki sabzi and raita.

Take 500 grams or 3 medium-sized boiled potatoes and cut them into medium-sized pieces.

In a pan, add 3 tbsp oil, 1 tsp cumin seeds, 1 tsp white sesame seeds, and 2 chopped green chilies. Sauté.

Add the potato pieces and salt. Sauté for 2-3 minutes.

Now add ½ cup coarsely crushed peanut powder, 1 tbsp red chili flakes, ½ tsp black pepper powder, 1 tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well.

Cover and cook the sabzi on low flame for 5 minutes.

Batata suki bhaji is ready. Serve it with farali paratha.