Take 1 cup of sago, wash it 2-3 times and drain all the water, add sufficient water above the level of sago. Soak it for 6 hours or overnight. When it doubles in size and become soft and can be easily mashed between fingers that means it is ready to use.

Transfer soaked sago into grinding jar, add little water and grind it coarsely. Don't make paste.

Take out in a bowl, add boiled and mashed potatoes, roasted peanut powder, grated ginger, chopped coriander, rock salt and Lemon.

Heat 1 tbsp of oil, add cumin seeds, chopped green chilis and curry leaves, fry everything well. Pour the tempering into mixture. Mix everything well. Add little water to bind everything well. Mix well and make a soft dough.

Take little mixture and make a small ball. Similarly make all the dough balls. Take a butter paper (or you can use plastic paper), apply some oil on butter paper, place the mixture ball over it, place another butter paper on it. Take one round plate and keep it on the top, gently apply some pressure so that the dough get flatten and round. Now, paratha is ready to roast.

Heat up a pan, put some ghee, put prepared paratha and slowly remove the butter paper. Roast it on medium flame, turn once done in one side and apply some ghee on it. Roast both the sides nicely. Sabudana Paratha is ready. Serve hot with chutney or Jeera aloo.

Heat up a pan, add 2 tbsp of oil, add peanuts and fry them until golden in color. When it done, take them out in a bowl.

Add cumin seeds, green chilis, grated ginger, curry leaves. Fry everything well. Add turmeric powder and mix well.

Add boiled and cubed potatoes, and coat them well with masala. Add salt and lemon and mix it well. Garnish it with chopped coriander and fried peanuts. Jeera Aloo is ready. Serve hot.