Wash & soak sabudana for 5-6 hours or overnight. It will become almost double in size after soaking.

Take a bowl and mash boiled potatoes with the masher in it.

Remove water from the sabudana and keep it in colander so that all water is drained and let the sabudana turn moisture free for 10-15 minutes.

In the meantime, roast peanuts (if using) in a pan and keep aside for cooling.

Once cooled, grind them and make a powder out of it.

Add sabudana in the mashed potatoes. Also add peanut powder, salt, cumin seeds, red chilli powder and Coriander leaves in the mixture and mix them properly.

Heat oil in a pan. Take the required potato mixture in your palm and give it a shape of round tikki.

If the mixture is not binding together properly being soft, you can add dreou or singhade ka atta into the mixture and mix well.

Then make a hole in the tikki with some small round shaped cutter. However you can use your finger to do the same.

Fry it in the oil over medium flame. Don't mess in the pan. Make 1 or 2 vadas in one time depending upon the size of your frying pan otherwise it may break while frying.

When the tikki turns golden brown, bring it out of the oil and place on a paper napkin to remove excess oil.

Your sabudana wadas  are ready.