Ingredients:

• Mix together:
• 3 – large potatoes, boiled, skinned, mashed.
• 2 – green chillies, finely chopped.
• 1 inch – ginger, grated.
• 4 to 5 flakes – garlic, crushed.
• 2 sprigs – Mint leaves, finely chopped.
• Salt to taste| Mix together:
• 1 bunch – spinach, finely chopped.
• 1/2 cup – paneer, finely grated.
• 1 tbsp – Corn flour.
• 1/2 cup – cashewnuts, broken coarsely.
• 1 tbsp – raisins, chopped.
• pepper to taste.
• Salt to taste.
• oil to shallow or deep fry.

Method:

1. Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water.
4. Press out all water to remove excess moisture.
5. Mix together all ingredients for spinach, except corn flour.
6. Put to heat mixture in non-stick pan on low flame.
7. Stir and cook till well blended. Add corn flour.
8. Cook till mixture is thick like a soft lump.
9. Cool both mixtures.
10. Divide both mixtures into 6-7 portions each.
11. Make round balls of both, separately.
12. Make a flat pattie of half a ball of potato mixture.
13. Place a spinach ball in centre, press down gently to flatten on pattie.
14. Make pattie with other half of potato mixture.
15. Place over spinach pattie.
16. Seal edges so that spinach mixture is hidden inside.
17. Smoothen to form an oval kebab.
18. Repeat for all patties.
19. Dust all patties with a little corn flour.
20. Refrigerate for 15-20 mins or till required.
21. Shallow fry in a non-stick flat bottom pan.
22. Flip sides and fry to a golden on other side.
23. Cut into halves before serving, hot and crisp.
24. The filling is clearly visible inside.
25. Serve hot with tomato or date sauce.

Recipe courtesy of Saroj Kering