Karina Sharma
Spinach, green peas, boiled potatoes, fresh coriander, green chilies, ginger-garlic paste, cumin powder, garam masala, salt, gram flour, cashew and Turmeric.
Blanch the spinach in hot water for 2-3 minutes, then chop and boil and mash the potatoes.
Mix blanched spinach, potatoes, peas, coriander, chilies, ginger-garlic paste, and spices into a smooth dough.
Divide the mixture, shape into balls, flatten into patties, and coat with gram flour for crispiness.
hallow fry the kababs until they turn golden brown on both sides.
Serve hot with mint chutney or tamarind dip.