For the hara bhara kebabs, firstly chop ginger, green chillies, capsicum, mint leaves, coriander leaves and spinach leaves.

Boil, peel and grate potato. Keep aside.

Blanch the spinach leaves in hot water for about 2 minutes. Then refresh the leaves in cold water. Strain and keep aside.

Then heat a tablespoon oil in a pan and sizzle cumin seeds.

Next add chopped ginger and chillies to the pan and sauté for a minute.

Then put in the capsicum and sauté for 1-2 minutes.

Add green peas, chopped spinach, mint and coriander leaves and saute for 1-2 minutes.

Sprinkle salt and turmeric powder and mix well.

Saute till the mixture becomes dry. Remove from heat and allow to cool.

Transfer the cooked mixture to a mixie jar and grind a smooth paste. Transfer the ground paste into a bowl.

Now add the mashed potato and mix well.

Add 2 tbsp breadcrumbs and corn-starch to the ground paste and mix well.

Spread ¼ cup breadcrumbs on a plate.

Apply some oil on your palms. Divide the ground mixture into equal portions and shape them into kebabs.

Roll the kebabs in the breadcrumbs and coat well.

Heat sufficient oil for deep-frying in a kadhai.

Deep fry the Hara Bhara Kebabs over medium heat till golden and crisp.

Remove with a slotted spoon and onto absorbent paper.