3-4tablespoonsCilantro or coriander leavesfinely chopped
⅓cupBreadcrumbs
For Outer Coating:
¼cupAll purpose flour (Maida)
A pinch of Salt
⅓cupWater
½cupBreadcrumbs
Instructions
Blanch the spinach in 3-4 cups of boiling water for exactly 3 minutes. Then run through under running cold water or dunk them into ice cold water. Drain the excess water and keep it aside.
Heat the oil in a pan on medium heat, add cumin seeds to the hot oil and let them sizzle.
Add green chili and ginger, saute for a minute.
Mix in capsicum and cook till becomes soft.
Add boiled peas and blanched spinach. Cook for few minutes or till it becomes moisture free.
Mix in salt and all the spice powders, turn off the stove.
Once mixture becomes cool, grind coarsely using grinder or blender.
Take that into a bowl, add boiled mashed potatoes, cilantro leaves and breadcrumbs. Mix and make dough like mixture.
Shape into round patty or cylinder. Keep it aside.
Take all purpose flour with pinch of salt in a bowl and make thick batter by adding water.
Now make the breading station ready by keeping shaped kababs, dipping batter and breadcrumbs for outer coating on the coutertop.
First dip one patty into the flour batter and then coat both sides using breadcrumbs. Repeat the same for rest of the patties.
Then deep fry them into hot oil on medium heat till they are crispy and golden brown from all the sides.
Remove it to a paper towel lined plate and serve hot or warm.