Blanch spinach by dipping in boiling water just 1 boil.Immediately transfer the leaves in chilled cold water to retain colour and stop extra boiling.Drain completely.Boil beans just 2 boils and drain.Saute capsicum.Make a paste of green chillies,capsicum,spinach,chopped coriander without any water.
Heat 1 tsp oil and fry the green paste with little salt,sugar and pinch of turmeric.This helps to retain the green colour and the paste becomes absolutely dry.Now mix the green paste in potato.Add cornflour and roasted gramflour.Mash all.Heat 2 tbsp oil and sprinkle cumin seeds in a wok.Add chopped onion and fry.Add the mashed potato mixture.Add ginger paste,salt and sugar to taste,garam masala,red chilli powder and roasted kasuri methi. Mix all and toss till dry.
Shape into kababs, pinch a raisin in middle while shaping them and either shallow fry or make a batter of cornflour and maida and dip the kababs in it and roll in bread crumbs.Deep fry till golden brown.
Shallow frying will absorb less oil and healthy.Deep frying will give an extra crunch outside and soft inside.Serve crunchy tasty kababs with tamarind chutney or hot and sweet tomato sauce.
