Rinse and soak the sabudana and let it sit for 4-5 hours or overnight. This will help sabudana soak all the water and will be a little on the drier side. Boil the potatoes and let them cool down. You can leave it out or put it in the fridge. In a mixing bowl, mash the potatoes. Add chopped ginger, cilantro, green chilies, salt, red chili powder, garam masala, and amchur. Also, add the soaked sabudana and mix everything together.

If you feel the mixture is not binding together, then you add corn flour if not fasting or ragi flour if fasting along with sendha namak instead of regular salt.

Divide the mixture into small portions and shape them as per your choice. You can shape them as small round flat tikkis, or in your palm to give them oval shape or even shape them like a ball. If you want to deep fry it, then heat the oil which is what I did beforehand. Cook them on medium heat until they are crispy on the outside.

Then to reheat the vada, I used the air fryer so that I don't lose the crispiness on the outside without having to deep fry again. If you don't have an air fryer you can put it in the oven for a few mins and heat them.

Serve hot with mint chutney as a snack. Enjoy them during fasting.