Roast the sago and grind it into a fine powder.

Mix the sago powder with curd and water in a bowl. Let it sit for 10 minutes.

Heat oil in a pan and fry garlic until aromatic.

Add tomatoes to the pan, cover, and cook for 5 minutes.

Turn off the heat, remove the tomato skins, and mash them.

Add salt, black salt, red chilli powder, chat masala, chopped green chillies, onions, and coriander leaves. Mix well.

In the sago mixture, add boiled potatoes, onions, green chillies, ginger, coriander leaves, curry leaves, rice flour, salt, and cumin seeds. Mix well to form a dough.

Take small portions of the dough and roll them into lemon-sized balls.

Press the balls in the middle, stuff them with cheese, and seal them properly.

Heat oil in a pan and fry the balls until golden brown on both sides.