Hara Bhara Kabab

Bring a pot of water to a boil. Add the fresh spinach leaves and green peas. Blanch for 2 minutes until spinach wilts. Drain and immediately plunge into ice water to retain the vibrant green color. Drain well. Squeeze out excess water using your hands or a clean kitchen towel.

In a food processor, combine the blanched spinach, drained peas, peeled ginger, and green chilies. Pulse until a coarse paste is formed. Do not over-grind; the mixture should have some texture, not a puree. Scrape into a mixing bowl.

Add the boiled and mashed potatoes to the spinach-pea mixture. Add cumin seeds, garam masala, amchur (if using), and salt. Mix thoroughly using your hands until everything is well combined. Taste and adjust salt and spices if needed.

Sprinkle corn starch (or arrowroot powder) over the mixture. Work it in well until the mixture feels cohesive and not sticky. If it feels too wet, add an extra tablespoon of corn starch. The dough should be stiff enough to shape without sticking to your hands.

Divide the mixture into equal portions. Shape each portion into a flat patty / cylinder-type . helps to lightly oil your palms to avoid sticking. D will yield typical cylindrical/disc M?o into desired shape such as cylinder - I earlier s):light pressure

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