1. Cook the spinach in an open pan without any water until wilted. 2. Cool and puree the spinach in a blender. 3. Mix the peas, potatoes and spinach in a bowl. 4. Add the rest of the ingredients and mix thoroughly. 5. Taste and adjust the seasoning. 6. Shape into 1 1/2 inch round discs. 7. Heat oil in a wok. 8. Deep fry the kebabs till crisp and golden brown on both sides. 9. Drain on a paper towel. 10. Arrange on a plate. 11. Sprinkle additional chaat masala on it. 12. Serve hot with corriander chutney. ---------------------------------------------------------------------------
Nutrition
Ingredients
