Chop the green chilli, green coriander leaves.
Cut the palak leaves finely.
Wash thoroughly in running water to remove dirt.
Heat 3 cups of water to boiling point.
Add the palak leaves.
On full flame, let them cook for 30 seconds.
Quickly drain in a sieve and add to the ice cold water.
Let stand till the heat is totally removed.
Again, strain in a sieve and let stand so as the water drips off.
Meanwhile, boil the peas in a pressure cooker till one whistle on full flame.
Mash the boiled potatoes.
Squeeze out the water from the palak leaves and also pat it dry.
Take all the ingredients like the palak leaves, green coriander leaves, mashed potatoes, boiled peas, salt, Ginger-Garlic paste, green chilli, garam masala powder, amchoor, cornflour in a big plate.
Mix them all well.
Check the seasonings and adjust if need be.
Make small balls and press gently to flatten them.
Ready all kababs like this.
Heat oil in a thick bottom pan on medium flame.
When it's heated up, lower the flame.
Slide in 2 to 3 kababs at a time and fry till both sides change colour.
Remove on paper towels.
Fry all the kababs.
Serve hot with chutney, dip or sauce.
