• First wash and soak sabudana in minimum water for an hour or more.
• Meanwhile knead the dough with rajgira atta and rock salt with warm water, to make cones.
• Cover the dough and keep aside. Rest it for 10 minutes. Divide the dough in 2 equal parts.
• Roll one dough ball in round shape in between two plastic sheets. As rajgira atta is difficult to handle, take care while rolling it and moulding it.
• Remove the plastic sheets. Then cut the round chapati in 2 halves with knife.Take one half and roll it like how we make samosa cover or cone.
• Like this method, in all make 2 round chapatis, cut it in half and roll like samosa cover/cone.
• In this way you will have 4 cones.
• Now bake/deep fry rajgira cones. Heat the oil and after that lower the flame.
• Take one Cone and put the open side of Cone down in the oil first.
• Let it fry on that side for few seconds and after that turn it in the oil and deep fry on all the sides. Likewise fry all 4 cones one by one.
• Drain this on tissue paper.

Now make stuffing of sabudana Khichdi for cones :

• In a non stick pan put clarified butter. Add cumin seeds. Add chopped chillies.
• Once it crackle, add boiled and chopped potatoes. Saute it and add previously soaked sabudana to it.
• Add salt and red chilli powder. Now add coarse powder of groundnuts.
• Saute it and add sugar. Mix nicely and finish it with lemon juice.
• Remove the pan from stove and sprinkle chopped coriander on the top of Sabudana khichdi. Transfer in a bowl nd keep it aside

Assembly of cone

• Take one Cone, fill it with stuffing of sabudana khichdi. Top it with farari/upvaas namkeen over it. Again layer with sabudana khichdi.
• Garnish with pomegranate pearls and coriander leaves.