200 gms spinach, stems removed
1/2 cup green peas
2 large potatoes boiled
1 tbsp ginger garlic paste
2 tbsp gram flour or besan
1 tsp red Chilli powder
1 tsp cumin powder
1/2 tsp chat masala or more to taste
Salt to taste
Oil to fry
Boil the peas and potatoes till soft. Drain and keep aside.
Blanch the spinach and squeeze excess water and finely chop.
In a bowl, mash the potatoes and peas with a potato masher as fine as you can and add the chopped spinach. Add all the dry spices, ginger garlic paste, and besan and mix well. If your spinach wasn't squeezed well and there is still excess moisture, you can add 1 tbsp more besan and mix. Now pinch out small quantity and make a small smooth ball and flatten it with your palm. Arrange on a plate and repeat for the rest of the mixture.
Now heat a grill pan and fry the kababs, with a little drizzle of oil, till golden on both the sides. Serve hot!!