Hara Bhara Kabab

Place two rinsed potatoes into a pressure cooker with 2 cups of water.

Place ½ cup green peas on top of the potatoes.

Cover the pressure cooker. Pressure cook on medium flame for 10 minutes or 6 to 7 whistles. Drain the peas.

Peel the potatoes and cover and keep aside.

Rinse two cups of spinach leaves very well.

Boil 1.5 to 2 cups water with some salt (optional). Once the water is boiling, turn the heat off & place spinach leaves in water for 2 minutes.

Place the leaves in a bowl of cold water, then a colander to drain the water.

Place the spinach on a cutting board and lightly squeeze. Finely chop or purée the spinach.

Take 1 green chilli and 1 to 1.5 inches ginger (peeled and chopped) in a mortar-pestle. Crush to a paste.

Take 4 tablespoons gram flour (besan) in a pan or kadai. Roast besan until it is nutty and the color changes.

In a bowl, add peas and spinach.

Next, grate the boiled potatoes over the peas.

Add the roasted gram flour.

Add the ginger-chilli paste and the spice powders – 1 teaspoon chaat masala powder, 1 teaspoon dry mango powder (amchur powder) and ¼ teaspoon garam masala powder. Also add salt as per taste.

First, lightly mix with a spoon, then mash with a potato masher.

Bring the entire mixture together. Then shape parts of the mixture into patties.

Place halved cashews in the centers of the hara bhara kababs.

Heat oil in pan and add kababs. Heat until golden, then flip. Repeat.