Wash and rinse the spinach leaves and drain the water.
250 gm Spinach (Palak)
Coarsely chop the leaves and add them to a pan or pot.
Blanch the leaves till they are wilted. There is no need to add extra water, since spinach leaves release their own water when heated.
Boil and peel the potatoes. Take a large mixing bowl and coarsely mash the potatoes in it.
3 Large Potatoes
Add the blanched spinach leaves to the bowl and mix them with the potatoes.
Add green chillies, red chilli powder, black pepper powder, ginger powder (saunth), chaat masala and salt to the mixing bowl.
2 Green Chilies, 1 Teaspoon Red Chilli Powder, 1 Teaspoon Black Pepper Powder, 1 Teaspoon Ginger Powder (Saunth), 1.5 Teaspoon Chaat Masala, 1.5 Teaspoon Salt, or to taste
Also add corn flour (or corn starch) and breadcrumbs to absorb the excess moisture.
3 Teaspoon Corn Flour, 1/2 Cup Bread Crumbs or Panko
Fold the spices and breadcrumbs in the potato and spinach mixture to mix everything evenly.
Take a small handful of mixture and shape to create a small patty, roughly 2 inches in diameter and ~1/2 inch in thickness. Create all patties this way.
Place a cashew nut on top of each cutlet for decoration and gently push it, so that it is half inside.
Heat oil in a pan and fry the cutlets in batches on medium heat, till they are brown and crispy. Keep flipping to ensure that they are evenly cooked on all sides.
Remove them from the oil and place them on an absorbent paper. Finish frying up all the cutlets this way.
Hara bhara kabab is ready. Sprinkle a little bit of chaat masala on top and serve them hot with tomato ketchup or coriander chutney.