This vegetarian appetizer is very popular in restaurants in India. At my Yellow Chilli restaurants, we add a layer of depth and complexity by stuffing the kebabs with yogurt.
Ingredients
7ounces (200grams) spinach leaves, blanched and chopped (see Note)
Put the spinach, peas, and potatoes in a deep bowl, and stir well. Add the chiles, cilantro, ginger, chaat masala, and salt, and stir well. Add the cornstarch and stir to a smooth, soft dough. Divide the spinach mixture into 12 equal portions. Shape each portion into a ball and then press it between your palms to form it into a flat, round shape that looks like a