Soak the Sago pearls in water for nearly 2 hours. Soak them in enough water so that they are just submerged. Drain the soaked Sago in a strainer till all the water drains out.
Peel and mash the boiled potatoes, add the soaked and drained Sago pearls, chillies, chopped ginger, coriander leaves, red chilli powder, kuttu flour and salt and mix into a dough with your hands.
Heat the oil in a wok for frying, divide the mix into 8 equal balls, shape them like a Vada with a hole in the center. Use little oil in your palm while shaping them as the mixture is sticky.
Deep fry them till golden brown in medium flame,drain and keep them aside.
In a bowl take the thick beaten yogurt, add some salt and dip the vadas in the yogurt
Serve the vadas on a plate, sprinkle some roasted cumin or Jeera powder, red chilli powder and drizzle some Imli Chutney and enjoy.
Recipe Notes
You can use Sendha Namak instead of salt if you are using as a fasting recipe.
Omit the ginger and green Chutney if you don’t eat them during fasting
Dried mint leaves can also be sprinkled on the assembled Dahi Bhalla.
The kuttu ka atta or Buckwheat flour is a binding agent, it helps to bind the mixture if its sticky.You can use this flour more than the mentioned quantity if your mixture is more sticky and can totally forgo it if the mixture is not sticky.