Ingredients
3 medium potatoes
½ cup coriander leaves
1 cup green peas
3 green chilies finely chopped
3½ cups spinach
1 tbsp coriander pdr
¾ inch ginger finely chopped
1 tsp oil
2 tbsp roasted besan
¼ cup breadcrumbs
salt to taste
¾ tsp garam masala
½ tsp chaat masala
Preparations
Clean and wash the spinach, and keep it aside in a colander for drying.
Rinse and boil potatoes in a cooker until tender for up to 3 whistles.
Cool the potatoes completely and peel them.
Pour 1 tsp of oil into a pan and heat it. Sauté ginger and green chilies for 30 seconds.
Add green peas and saute the mixture for another 4 to 5 minutes.
Add spinach and saute until it wilts completely.
Turn off the stove and cool completely. Add in a grinder along with coriander leaves. Blend to a smooth paste without adding water.
Crumble the potatoes in a mixing bowl and add the peas and spinach paste.
Add salt, garam masala, chaat masala, roasted besan and bread crumbs until a sticky dough is formed.
Divide the dough into small portions and flatten to make kebabs.
Preheat the air fryer and then brush the kebabs with very little oil and air fry at 189°C for 10 minutes on each side. OR shallow fry in a pan adding little oil till both sides are crisp.
Serve with curd, ketchup or green chutney.
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