In a mixer jar, add 1 cup of sabudana and grind it into a fine powder.

Transfer the ground powder into a mixing bowl. Then add 2 medium-sized boiled potatoes (about 1 cup) and salt. Mix well.

Gradually add water and knead the mixture into a soft dough (refer to video for guidance).

Cover the dough and let it rest for 10 minutes.

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

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

Heat a tawa on medium heat. Once hot, place the rolled roti on the tawa and cook it on medium flame. Repeat the process for the remaining dough.

Place the cooked rotis in an insulated container.

Serve the farali sabudana roti with batata chips nu shaak.

Cut 3 medium-sized potatoes into slices and wash them.

Take some slices and cut them into medium-thick strips. Set aside.

In a pan, add 4 tablespoons of oil and 1 teaspoon of cumin seeds. Sauté for a few seconds.

Add the potato slices and sauté for 2 minutes.

Then add ½ cup of peanut powder, 1 tablespoon of red chili flakes, ½ teaspoon of black pepper powder, and 1 teaspoon of sugar. Mix well.

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

Add 1 teaspoon of lemon juice and some coriander leaves. Mix well and turn off the heat.

Serve batata chips nu shaak with farali roti.

In a mixing bowl, add 1 cup of rajgira flour, 2-3 chopped green chilies, some coriander leaves, salt, and 1 teaspoon of cumin seeds. Mix well.

Gradually add water to make a medium-thick, coating-consistency batter.

Add potato chips to the batter and coat them well.

Heat oil in a pan, then add the batter-coated chips and fry them on medium flame until crispy on both sides.

Serve the farali bhajiya with green chutney.