Method:

1. Wash and soak sago for 6-7hrs or overnight.
2. Steam the sweet potatoes, peel them and mash them nicely without lumps.
3. Deskin the roasted groundnuts and crush them into a slightly coarse powder to add the crunch.
4. In a bowl add mashed sweet potatoes add salt, cumin seeds and lemon juice and mix well. Then add finely chopped chillies, mint and crushed peanuts and again mix it nicely.
5. Add soaked sago and rajgira flour to it and mix nicely.
6. Spread a wet muslin cloth, take a small lemon sized ball and pat it to form a 4-5″ diameter even circle with slightly wet hands for ease of spreading.
7. Heat an iron tawa and add oil, transfer the chilla oil on the tawa and roast it on medium flame. Once it is brown at the edges turn to the other side and roast again.
8. Repeat the same for the remaining chillas.