Soak sabudana in enough water for 6-8 hours. Drain and set aside.
Grind together one cup tightly packed coriander leaves, 1 teaspoon cumin seeds, 2-3 green chilies and 1/2 teaspoon chaat masala powder into a smooth paste.
Into a mixing bowl add the cilantro paste, boiled and coarsely mashed potatoes, roasted and crushed peanuts, drained sabudana and salt. Add 2 tablespoons rice or gram flour. Shape the mixture into kababs.
Heat 2 tablespoons oil in a pan. Fry 2 kababs at a time in low medium flame. Serve hara bhara sabudana kabab hot with red chili sauce.
Notes
1. You can add 1/2 cup blanched spinach if you have in hand 2. Use gram flour or rice flour for binding as per taste.