1. Soak 1/2 cup sabudana (sago) in approx. 3/4 cup water for 8 hours or overnight.
2. Mash potatoes and chop green chilli, and fresh coriander.
3. Dry roast peanuts in a pan or microwave for 4 minutes, rub and remove the skin.
4. Take peanuts in a mixer jar and crush to make coarse powder.
5. Take a bowl add sabudana, mashed potatoes, chopped green chillies, fresh coriander, peanut powder, salt, pepper or chilli powder and 2 tsp oil; mix well.
6. Add approx 2-3 tbsp of buttermilk and mash and mix the mixture well and make a dough.
7. Heat a non-stick pan take a medium size ball from this dough and place on the griddle.
8. With damp fingers press it and spread it on the tawa OR make a ball and keep between 2 greased thick plastic sheets and roll to make a medium thick paratha.
9. Place on a nonstick tawa and make three holes on it and pour few drops of oil or ghee in the holes.
10. Cover and cook on low flame for 3-5 minutes.
11. Turn the side, drizzle some oil and cover and cook again for 2-3 minutes.
12. Serve hot.

Recipe courtesy: Maayeka