Wash and soak the sabudana in just enough water to cover it for 4-5 hours.

Peel the potato and slice it in thin one inch long sticks. Soak in water to prevent the growing of potatoes.

Slice the dried coconut (khopra) in one inch long thin strips.

Heat oil in a big kadai for deep frying the sabudana. While the oil is heating, drain all the water from sabudana and potatoes. Fry handful of sabudana at one time till it fulls up like a ball and starts to float on top of the oil. Drain on a kitchen towel. Repeat for all sabudana.

In the same oil, fry potato sticks till crisp and slightly browned. Fry the coconut and peanuts till slightly brown as well.

Let everything cool slightly and mix together along with salt, castor sugar and white pepper. Store in an airtight container and serve along with chai.