Ingredients
- About 1 1/2 cups (300 grams) potatoes (boiled until soft)
- About 3/4 cup (150 grams) peas (boiled until soft)
- About 3/4 cup (150 grams) spinach (boiled)
- 1/2 cup coriander leaves (chopped)
- 2-inch piece of ginger (grated)
- 1 tablespoon chaat masala
- Dash salt (or to taste)
- Vegetable oil (to shallow-fry the kababs)
- Garnish: 1/2 cashews to garnish per kabab
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