3-4 medium potatoes, boiled
100 gm spinach leaves
1/2 cup green peas, boiled
1 teaspoon ginger-garlic paste
3-4 chopped green chillies
2 tablespoon chopped coriander leaves
2 tablespoon corn flour for binding
2-3 teaspoon oil
Salt to taste
1 teaspoon chat masala (optional)
Peel the cooked potatoes and mash them well. Add the boiled and mashed green peas to it. Blanch the spinach leaves in hot water and quickly transfer to cold water. This method will help the leaves to regain its color. Remove excess water from the spinach leaves and chop them finely.
Next add the ginger-garlic paste, chopped green chillies, and chopped coriander leaves, salt and chat masala and mix well. Now add the corn flour for binding. Make small balls and flatten them on your palm and give it the shape of small tikkis. Heat a nonstick tava and grease it with little oil. Place the kababs on the hot tava and fry until they turn golden brown.
The hot kababs can be served with mint chutney.