Soak 1 cup of sabudana for 30 minutes, drain and let swell on its own for a few hours.
Pressure cook 3 large potatoes, mash them well so that there are no lumps.
Peel and grate 2 large carrots. Chop one large sized Onion finely.
In a large bowl add the mashed potatoes, soaked sabudana, grated carrots, finely chopped onions, add finely chopped 4-5 green chillies, salt to taste, 8-10 chopped curry leaves, 1 tsp hing powder, ½ tsp jeera powder, ½ tsp coriander powder, ¼ tsp of fennel powder (Optional), ¼ tsp of amchur powder, ¼ cup chopped coriander leaves and combine well.
Knead well for a few minutes, make into tikkies and deep fry in hot oil on medium flame till golden brown. Remove on an absorbent paper for the excess oil to drain off. Serve hot with tomato ketchup or any chutney of your choice.
** For the Recipe of Cashew Fruit Juice, please refer the following link ……..