Potato: 500gm (boiled)
Green peas: 3/4cup (boiled)
Spinach: 100gm
Ginger: 1tbsp (chopped)
Coriander leaves: 2tbsp (chopped)
Green chilly: 2 (chopped)
Chaat masala: 1tbsp
Cornflour: 2tbsp
Oil for fry: 500ml
Salt to taste
Method:
Peel and grate boiled potatoes. Mash the boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water and finely chop. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat-masala and salt. Add corn flour for binding. Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape. Heat oil in a frying pan Deep-fry the tikkis in hot oil for three to four minutes. vegetable kabab can be made on a tawa too.