Boil spinach leaves & then make a paste out of them.
Crush the boiled green peas. Mash the boiled potato.
Add the potato to the spinach paste with salt and mix well.
Add green coriander, salt to taste, green chilli paste, ginger-garlic paste, grated paneer in the mashed green peas.
Now make small balls of potato mixture.
Fill mixture of green peas in the potato ball & close.
Shape the balls in to kebabs.
Sprinkle cornflour on the kebab & fry in oil.
Green kebab is ready for serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.