Wash and soak sabudana in water for 7 to 8 hours or overnight, water should be just levelled to dip Sabudaana.
Mix ingredients for curd filling in a bowl
Mix all the ingredients, for the sholey in another bowl.
Take a small portion of the potato - sago mixture, flatten it put half tsp curd filling and give an oval shape carefully, so that curd doesn't comes out while frying.
Make all the sabudana sholey likewise.
Deep fry in batches of 3 or 4 in medium hot oil until golden brown and crisp.
Keep turning in between for an even colour.
Serve the sabudana dahi ke sholey hot with coriander mint chutney and ketchup.
My tip Seasonings can be adjusted according to the taste buds.