INGREDIENTS: [MAKES 6 KEBABS]
|PALAK | SPINACH LEAVES||10-12|
|GREEN PEAS(FROZEN)||1/4 CUP|
|GARAM MASALA||1/4 TSP|
|CORN FLAKES||1/4 CUP|
|OIL||TO DEEP FRY|
- Boil the potato and peel the skin and mash it nicely.
- blanch the spinach and peas in hot water. Just wash the spinach and immerse in hot water for a few seconds and take it out. I used frozen peas, if using fresh ones, pressure cook the peas and drain the water.
- Grind the coriander and green chilli in a mixer.
- Grind the cornflakes in the mixer into a fine powder.
- Drain the water completely from the spinach and green peas.This step is very important. If extra moisture is there the kebabs will not turn out well. it will break while frying and become soggy.
- Mash the green peas with hands and chop the blanched spinach finely.
- In a wide bowl, add the mashed potato, blanched peas, spinach,coriander chilli paste ,salt.garam masala and add the powdered corn flakes.
- Add cashew bits and bind everything together with clean dry hands.
- Make it into round patties or oblong shape.
- You can place a half cashew on the top the kebab and fry.
- Heat the oil for deep frying and when the oil is hot gently place the kebabs into the oil. do not over crown the pan. Fry the kebabs in a medium flame on both sides. Drain the excess oil in a kitchen towel.
- Serve hot with tomato ketchup or green chutney.
- Drain the water completely and squeeze out the excess water nicely from the palak and peas.
- Instead of corn flakes you can add besan |chickpea flour . roast it nicely in a low flame for 10 minutes and add to the potato spinach mixture.
- I used plain cornflakes.
- UPDATE:You can add extra 1/4 cup of powdered cornflakes if you feel it is not binding well. Actually a reader tried this recipe and asked me over phone that during the first batch itdissolved in oil. I told her to add extra 1/4 cup of powdered cornflakes and 1 tblsp of maida if she wants. It turned out perfect