Sabudana Batata Thalipeeth

I have made sabudana (sago) before when I made the sabudana khichadi for fast. Although the texture of sago is not very appetizing, I still look for other creative ways to use up sago. Bhavnesh is one that doesn't like the texture of sago, and by making this I had hoped he might change his mind, just a little.

1 cup sago, soaked
2 potatoes, peeled, washed and grated
2 green chilis, chopped very finely
1 /2 onion, chopped very finely
1 tsp red chili powder
1 tsp cumin seeds
Salt to taste
Ghee or oil to fry

1. Soak the sago in one cup of water overnight or for about an hour. Drain the water out from sago.
2. Add the soaked sago to the grated potatoes.
3. Then add the chopped onions, green chilies, cumin seeds, salt and red chili powder and mix well to form a smooth dough.
4. Divide the mixture into equal portions. Using water, roll the mixture into round balls, flatten slightly and make a small hole in the center.
5. Heat up the griddle and roast both sides of the thalipeeth with either oil or ghee until golden brown.
6. Serve hot with ketchup, yogurt or chutney.

Please be warned it turned out a total flop. There was no way for the potatoes and sago to stick together, unless you use some type of flour or bread crumbs. Even then, Bhavnesh just doesn't like the sago, so probably won't be making this again. Any suggestions?