• Rinse sabudana well until the water turns clear. Soak it in 1/2 cup of water overnight (or at least 6 hours).

  In the morning, the sabudana will have absorbed all the water. Press one sabudana ball between your fingers, and it should crush easily.

  If there is any water (which most likely there shouldn't be), drain it in a colander.
  
• Grate boiled potatoes in a large bowl. Transfer the sabudana to the bowl. Add crushed roasted peanuts, cilantro, green chilies, and salt. You may also add ginger or lime juice if you like. Mix it all well.
  
• Divide the mixture into 13-15 equal parts, make round balls, then flatten them slightly.
  

Stovetop Frying Method

• Heat oil over medium-high heat in a kadai or wok. Check that the oil is hot by dropping a single sabudana pearl. It should quickly float to the top.
• Add 3-5 vadas to the oil, depending on the size of the kadai. Don't overcrowd the kadai. Fry vadas until golden brown and crisp on both sides. Transfer to a plate covered with a paper towel to drain any excess oil.
  
• Serve sabudana vada with chutney, ketchup, or any dip that you like.

Air Fryer Method

• Spray some oil in the air fryer basket. Place vadas in a single layer, leaving space between each. Brush or spray some oil on top of the vadas.
  
• Air fry for about 16-18 minutes at 390°F. Flip the vadas at about the 10-minute mark.
  
• Once vadas are crispy and golden brown, serve them hot with ketchup or green chutney.

Appe Pan Method

• On medium-low heat, heat the appe / paniyaram / aebleskiver pan. To each round section, add a few drops of oil.
• Make small balls with the sabudana potato mixture. Place the small sabudana balls in each round and cook for 2-3 minutes over medium-low heat.
• Turn over each ball, apply a few more drops of oil, and cook for 3-4 minutes or until golden and crisp on all sides.

Oven Method

• Sabudana vadas can be baked in the oven at 360°F (180°C) for 30 minutes for a guilt-free version. Flip them at 20 minutes.
• Serve these fritters hot with mint chutney or ketchup.