Soak the sago in a large bowl of water for about 1 hour.
Drain and set aside.
Meanwhile, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
Then drain and allow to cool.
When the potatoes are cool, peel off their skins, return to the pan and mash.
Heat a kadhai or large wok, add the peanuts and stir-fry for about 2 minutes, or until roasted.
Transfer the peanuts to a mortar and pestle and pound until crushed.
Separate the sago so that it is free of any lumps then sprinkle over 250ml (8fl oz/1 cup) water.
Add the potatoes, chillies, peanuts and salt, and mix well.
Divide the mixture equally into 12 small portions and shape into flat patties.
If the patties are sticking to your hands, then you may need to oil your hands with a little oil.
Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 35o‘F, or until a cube of bread browns in 30 seconds.
Carefully lower the patties, in batches, into the hot oil.
Deep-fry for about 2 minutes, or until golden brown.
Remove with a slotted spoon and drain on kitchen paper (paper towels).