Hara Bhara Kebab

The hubby and I recently made a pact to cut down on outside food. The decision was not a hard one to make, but it is not exactly easy to keep, because the heart keeps craving for all kinds of food. This is my first attempt at making a hara bhara kebab from scratch, and I found it almost as good at the frozen ones that you have to heat up.

1 large bunch palak
2 medium size potatoes
3/4 cup fresh peas
1 tsp amchur powder
2 tsp ginger-green chili paste
2 1/2 tbsp besan
Salt to taste
Oil for shallow frying

Method:
Cut the potatoes into eights, and pressure cook along with the peas. Peel the potatoes and keep aside
Blanch the palak in salted water, drain and drench with cold water (to retain the colour). Finely chop, and keep aside
Roast besan till it becomes aromatic and changes its color- be careful not to overroast
Mash the potatoes, add the chopped spinach, peas, ginger-green chilli paste, spices, roasted besan and salt and mix well.
Shape into round patties and shallow fry till golden brown.
Serve with pudina chutney