10 to 12 medium kababs
Time: 40 minutes
Ingredients:15 to 20 spinach leaves
2 medium potatoes, boiled, peeled and mashed
3/4 cup green peas, boiled
2-3 green chilies, finely chopped
2 tbsp corn flour
1/2 tsp ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
salt to taste
oil for deep frying
8 to 10 Cashew-nuts
Method:
1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water.
2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water.
3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely.
4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press cashew-nut at one side. Deep fry over medium-high heat until pinkish.
Serve with Tomato ketchup, green chutney or tamarind chutney.
Tips:
1) Mash the potato without any lumps
2) To make the mixture dry, squeeze out the water well from spinach. Also drain the peas properly before adding to blender. The kabab wont form well if the mixture is wet and more corn flour will require. This will ruin the taste.
3) To make kababs very green, add a small pinch of edible green color
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