Rinse and soak the sabudana. Place the pearls in a bowl, rinse until the water runs clear, then drain. Add water just to the level of the pearls (not more). Soak for 4–6 hours, or overnight if your pearls are large. They should turn soft when pressed but not be waterlogged.

Fluff and drain. Once soaked, gently fluff the sabudana with your fingers. If there’s any excess moisture, spread them on a plate for 10–15 minutes to dry slightly. Too much water makes the mixture sticky and hard to fry.

Boil and mash the potatoes. Cook potatoes until fork-tender. Peel and mash while warm so they combine smoothly with the sabudana without forming lumps.

Prepare the peanuts. Roast peanuts until golden, then coarsely crush. You want small bits, not a fine powder, for texture and nuttiness.

Mix the base. In a large bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin, chopped coriander, salt, and pepper. Add a squeeze of lemon juice. Mix gently with your hands to avoid breaking the pearls. The mixture should hold when pressed.

Shape the fries. Lightly oil your hands. Take a portion of the mixture and shape into logs or rectangular batons, about finger-thick. Lay them on a parchment-lined tray. Chill for 20–30 minutes to help them firm up before frying.

Heat the oil. Use a wide pan for shallow frying. Heat oil on medium until a small piece sizzles steadily on contact. Avoid very high heat, which browns the outside too fast.

Fry in batches. Gently slide in the sabudana fries without crowding the pan. Fry on medium heat, turning occasionally, until golden and crisp on all sides, about 4–6 minutes. Remove to a paper towel–lined plate and sprinkle a pinch of salt while hot.

Serve hot. Pair with green chutney, sweet yogurt dip, or even ketchup. A final squeeze of lemon brightens everything.