Ingredients:
• 2 cups fresh spinach
• 2 medium to large potatoes
• ½ cup green peas, fresh or frozen
• 4tbsp besan or as required
• 1 green chilli
• 1 small piece of ginger, roughly chopped
• 1tsp chaat masala
• 1tsp amchur powder
• ¼ tsp garam masala
• Salt as required
• 8 cashew halves – optional
• Oil for pan frying the kababs

Method:
Boil water and then switch off the flame. Keep rinsed spinach in hot water for two minutes. Remove with a help of tongs and keep the leaves in cold water for a minute. Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water. Finely chop the spinach and keep aside.

Roast besan in a small pan till it becomes aromatic and changes its colour. Steam or boil the potatoes and peas in a pressure cooker or pan. Crush chopped ginger and green chillies in a mortar-pestle to a paste. In a bowl, take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green chilli paste. Mash the kabab mixture with a potato masher or a wooden spoon. Add all the dry spices, roasted gram flour and salt. Mix the kabab mixture very well. Shape into round patties. Press a cashew halve on each patty. Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Serve hara bhara kabab hot with coriander or mint chutney.