Use big size sabudaa.
This one will not work.
Peel, wash and thinly slice potatoes. I have used a mandolin for this purpose.
Heat oil in a kadai. Place a strainer over it.
Soon it will start to fluff.
Keep in oil until all the pearls are puffed. Taking them out too soon may result in uncooked sabudana.
Same way fry the peanuts and potatoes. Potatoes need to be fried a little longer until crisp and crunchy. They should not be soft.
Toss everything together in a bowl.
Assemble all the spices you eat.
Add spices to the fried sabudana namkeen and toss it well.
Store it in airtight container and good for 2-3 weeks.