Green kababs

Ingredients
spinach leaves 2 cups
potatoes 2 big
peas 1 cup
chaat masala 1 tsp
amchur pdr. 1 tsp
ginger-green chili paste 2 tsp or per taste
besan roasted 3 tbsp
salt per taste
oil for shallow frying

METHOD
Blanch the spinach leaves in hot water for 2 minutes, drain and put them in cold water for  a minute, drain and finely chop and keep aside
boil potatoes and peas, add then to the chopped spinach and mash them all well
add the seasonings, roasted besan, mix well, if need be add bread crumbs to bind
shape as desired and shallow fry till golden on both sides, drain and serve hot with green and sweet chutneys or sauce.
Notes- 1)for seasonings, you may skip the masala powders mentioned and may just add green chili-ginger paste or finely chopped.
2) in stead of besan, you may use rice flour and rava or corn flour and use bread crumbs to coat.
3)you may bake them by brushing little oil on top at 180 deg. C for 12-15 min., but it depends on your oven, turn them over if necessary and those who are cheese lovers, after you've turned them, you may put some grated cheese on top with chili flakes and bake till cheese melts.

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