firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
drain off and transfer to a large bowl.
add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
in a pan dry roast ¼ cup peanut on low to medium lame.
cool completely, and peel the skin of peanuts.
now crush the peanuts coarsely. keep aside.
in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
squeeze and mix well making sure all the spices are well combined.
now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
prepare a soft dough. sabudana thalipeeth dough is ready.