Deep fried green veggie spiced patties.
Start by washing spinach leaves. To blanch spinach, boil water in a vessel and add spinach leaves. Cook for 1-2 mins and then put them in cold water with ice to stop cooking process.
Meanwhile chop other veggies - Fenugreek (fresh methi), green bell pepper, green beans, coriander and keep aside.
Boil the potatoes and mash them. If using frozen peas, take them out of freezer and wash them.
Heat oil in a pan. Add chopped capsicum and saute. Then add chopped beans and green peas. Saute again.
Add in chopped methi, mix and then add chopped coriander leaves. Saute.
If using green chilies, add them now but I am using ginger green chilies paste.
Once veggies are stir fried, switch off the flame and let mixture cool down.
Once the mixture is cooled, blend coarsely. This add little bit of texture and crunch to the kabab.
In the same blender add blanched spinach and blend into smooth puree. Make sure to drain out all the water from blanched spinach beforehand.
In a bowl add mashed potatoes, turmeric, salt, sugar, amchur powder and cumin coriander powder.
Add in ground veggie mix. Then add spinach puree and mix well.
Add little bit of corn flour and mix. Take a small portion of the dough, make ball and flatten between the palms. Stick a cashew in the center. If you are not serving immediately, refrigerate for later use.
When ready to fry, coat them with breadcrumbs.
Heat oil in a kadhai. Once oil is hot, fry kababs until brown from both sides.
Sprinkle some chaat masala on kabab and serve hot with ketchup and stir fried veggies.