Sago (sabudana) soaked
Potatoes boiled and mashed
Rock salt (sendha namak)
Roasted peanuts crushed
Sesame seeds (til) roasted
Green chilli-ginger paste
to deep fry
Place the mashed potatoes in a bowl. Add rock salt, peanuts, sesame seeds, green chilli- ginger paste and one cup sabudana and mix well.
Add arrowroot powder and mix. Place the remaining sabudana in a plate. Take some of the mixture and roll into a ball.
Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown.
Drain on absorbent paper and serve hot.