Blanch spinach in boiling water for 2-3 minutes, then transfer to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water, then chop finely.

Boil green peas until tender, then drain and mash them.

Boil potatoes, peel and mash them.

Finely chop coriander leaves and green chilies.

Gather and measure all the spices and other ingredients.

In a large mixing bowl, combine the chopped spinach, mashed peas, mashed potatoes, chopped coriander leaves , green chilies, and ginger-garlic paste. Mix well.

Add cumin seeds, garam masala, red chili powder, and salt to the vegetable mixture. Mix thoroughly to combine all the ingredients.

Stir in the bread crumbs or besan (gram flour) to bind the mixture together. If the mixture is too sticky, add a little more bread crumbs or besan.

Divide the mixture into equal portions and shape each portion into round patties or kababs.

Heat a non-stick pan over medium heat and add a thin layer of oil for pan-frying.

Place the kababs on the pan and cook for 4-5 minutes on each side, or until they turn golden brown and crispy. Add more oil if needed.

Once the kababs are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Serve hot with mint chutney or ketchup, and enjoy!