Ingredients:

2 cup spinach
2 medium potatoes, boiled
3/4 cup green peas, fresh or frozen
1 green chili, finely chopped
1/2tsp finely chopped or grated ginger
2 tablespoons chopped coriander, if you want
A pinch of turmeric powder, if you want
A pinch of green cardamom powder, if you want
1/4tsp Garam Masala Powder
3/4tsp Amchoor Powder
2½ tablespoon roasted gram flour (powdered dal or breadcrumbs or powdered cornflakes or powdered oats)
3 tbsp breadcrumbs
salt to taste
1 tsp + 2 tbsp oil

Method:

Boil the potato in water, until it becomes soft. If you are using fresh green peas, then boil it until it becomes soft in hot water. If you are using frozen peas, they do not need to boil them, defrost them. Blanch the spinach

Boil finely chopped spinach for 2-3 minutes in hot water and filter it withsieve and immediately pour it in cold water and after 1-minute, take it out of cold water. Cut the boiled spinach finely. Heat 1 tsp oil on medium flame in a pan. Add green peas, boiled spinach and salt. Stirr the spinach and green peas from the spoon until it is dry, it will take 3-4 minutes, it will take time to cook the spinach and peas according to the amount of water. Add coriander leaves and turmeric powder and mix it well. Let the mixture cool for a few minutes.

Add green chillies and ginger into a small jar of mixer. Grind it until it gets one. Put a mixture of boiled spinach and green peas in it and grind them till it becomes soft. Grate the boiled potatoes in a medium bowl or grind them.

Powder made green paste (made in step-6) cardamom powder, garam masala powder, amchoor powder, roasted gram flour, breadcrumbs and salt according to taste. Mix all ingredients and tastes, if needed, add more salt or amchoor powder. If the mixture looks sticky, then mix it with breadcrumbs. Now put oil on the palm and divide the mixture into 8 equal parts. Make rounds of each part.

Tie it lightly in the middle of the palm. In a non-stick pan, heat 1-2 tablespoons of oil on medium flame. When the pan gets hot, Put 2-3 tikki at a time. When the surface of tikki starts to become light brown, compress it in the oil, it will take about 2-3 minutes.

Turn each tikki and compress it until it becomes light brown, it will take approximately 1-1.5 minutes. Take out the kebab in a plate and Serve with tomato ketchup or curd.

Also read:

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Enjoy your Sunday with Paneer Manchurian