Wash 1 cup sabudana 2-3 times until the water runs clear.

Discard the water and add 1 cup fresh water, then cover and let it soak for 3-4 hours.

In a hot pan, dry roast 0.75 cup unsalted peanuts over low flame, stirring continuously until golden brown.

Transfer the peanuts to a bowl and let them cool completely.

Coarsely chop 70% of the roasted peanuts using a chopper or knife.

Once the sabudana is soaked, mix it well with your hands.

Add the chopped peanuts to the sabudana along with 3-4 boiled and mashed potatoes, a handful of chopped fresh coriander, 10-12 chopped curry leaves, 2-3 chopped green chillies, juice of half a lemon, 1 tsp sendha namak, and 0.5 tsp cumin seeds.

Combine the mixture thoroughly, ensuring it can be shaped into roundels.

Heat a tawa over medium flame.

Take a square piece of parchment paper and apply a few drops of oil to it.

Take a portion of the thalipeeth mixture and form it into a roundel.

Place the roundel on the greased parchment paper and flatten it into a round shape using your fingers. Make a small hole in the center.

Carefully flip the shaped thalipeeth onto the hot tawa and peel off the parchment paper.

Add a few teaspoons of oil in the center and around the edges, cooking for 2-3 minutes on one side until golden brown and crisp.

Flip and cook the other side until crisp as well.

Serve the hot sabudana thalipeeth with the prepared green chutney and a side of dahi (curd).