In a deep bowl grate the boiled potato mix the sago, green chillies, lemon juice, sugar, coriander and salt.
Heat the oil in a kadhai/wok.
Shape 12 lemon sized balls and flatten them.
Lower the flattened balls in the hot oil.
Fry 2-3 at a time on medium flame till they turn deep golden in colour on both sides.
Drain on absorbent paper.
Serve hot with tea and green chutney.
Notes
Wash ½ cup of sabudana drain. Then add ¾ cup of water let it rest for a minimum of 4 to 8 hours. They will increase in size and can be crushed when you squeeze the grain.