Instructions

1. Steam or blanch the spinach leaves until wilted. Drain and set aside.
2. If using fresh green peas, boil them until tender. If using frozen peas, thaw them by rinsing with hot water.
3. In a large mixing bowl, combine the mashed potatoes, chopped spinach, green peas, breadcrumbs, green chilies, ginger-garlic paste, cumin powder, garam masala powder, chaat masala, and salt. Mix well until everything is evenly combined.
4. Take a small portion of the mixture and shape it into a small round or oval patty. If the mixture is too sticky to handle, you can grease your hands lightly with oil.
5. Roll the shaped kebab in breadcrumbs to coat it evenly. Repeat this process for the remaining mixture.
6. Heat oil in a non-stick skillet or frying pan over medium heat.
7. Shallow fry the kebabs in batches until golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
8. Once cooked, transfer the kebabs to a plate lined with paper towels to absorb excess oil.
9. Garnish with chopped cilantro and serve hot with mint chutney, tamarind