Rinse sabudana under running water until the water runs clear.

Soak in just enough water to cover the pearls for 4 to 6 hours or overnight.

After soaking, drain any excess water. The sabudana should be soft and mash easily when pressed.

Boil the raw banana and potato until fully cooked.

Peel and mash both while still warm to avoid lumps.

In a large bowl, combine the soaked sabudana, mashed raw banana, mashed potato, and crushed roasted peanuts.

Add green chili, cumin seeds, rock salt, chopped coriander leaves, and lemon juice if using.

Mix everything thoroughly.

If the mixture is too sticky or difficult to handle, add 1 to 2 tablespoons of kuttu atta or singhara atta to help with binding. Let the mixture rest for 5 to 10 minutes.

Heat a non-stick pan or tawa on medium flame. Lightly grease it with ghee or oil.

Take a portion of the mixture and flatten it directly onto the pan using wet fingers. Shape it into a round chilla about ¼ inch thick.

Cook on medium flame for 3 to 4 minutes or until the bottom turns golden brown.

Flip carefully and cook the other side until done, adding more ghee or oil as needed.

Repeat with the remaining mixture.