Soak sabudana in some water for an hour. Drain it into a sieve. Let all the water drain out.
Pat dry the sabudana with a kitchen towel.
Peel and grate cassava to get 2 cups.
Peel, boil and mash cassava. Or potato, depending on what you are using.
Add grated raw cassava, peanut powder, sabudana, spices, salt, sugar, gluten free flour, lemon juice,oil and coriander.
Mix well and form into small flattish balls about the size of a walnut. I generally take a tablespoonful of the mixture.
If the mixture is sticky, use oil to grease your hands.
You should get about 28-30 pieces.
Put the shaped mixture on a greased tray.
Heat oil for deep frying over medium heat.
Drop a small piece of the mixture into the hot oil. If it comes up after a few seconds, then the oil is ready.
Put about 6 to 8 pattis and fry over medium to low heat till they are golden brown.
Serve hot bhajias with coriander chutney or a yogurt chutney.