• Heat 2-3 cups of water in a pan over medium-high heat.
• Once the water comes to a boil, add sugar and stir until it dissolves. 
Adding a little sugar when blanching helps to retain the bright green color of the greens.
• Add spinach and green peas to the pan and cook for exactly 2 minutes.
• Remove the pan from the heat and strain the spinach and peas in a fine-mesh strainer.
• Run them under cold water to stop the cooking process and maintain the lovely green color.
• Drain again and squeeze out every drop of moisture with your hands. This is critical as the excess water makes the mixture sticky and the kababs fall apart.

Make The Green Paste

• Add the blanched spinach and peas to a blender, along with cilantro, chilies, ginger, and 1 tablespoon of water, and blend to make a coarse paste.
• Scrape the sides of the blender a few times while blending.
Do not add more water otherwise the kabab mixture will become pasty.

Make The Kabab Mixture

• Transfer the green paste to a medium mixing bowl. 
• Add potatoes, chickpea flour, cornstarch, breadcrumbs, salt, dry mango powder, and garam masala.
• Mix just until combined. The dough should hold its shape when pressed and not stick to your hands. If the mixture looks too dry, add a few tablespoons of water; if it looks too runny, add some breadcrumbs. Taste and adjust seasoning now; once fried, it’s too late.
• Divide the dough into 10–12 equal portions (about the size of a large walnut). Roll each into a smooth ball between your palms, then gently press into a disc roughly ½ inch (1.2 cm) thick.  Press a cashew half into the center of each one.
Apply oil on your palms if the mixture is sticking while shaping.
• Shape all the kababs in the same manner.

Fry The Kabab

• Heat 3-4 cups of oil over medium-high heat. Once the oil is hot (350°F / 175°C), reduce the heat to medium.
• Drop 5-6 kababs into the hot oil and fry until golden brown, flipping a few times in between.
If your kabab breaks while frying, this means either too much moisture or not enough binder. Fix it: add 1–2 more tablespoons of besan or bread crumbs to the dough, re-mix, re-shape, and chill for 10 minutes before frying again.
• Drain on a plate lined with a paper towel. Sprinkle chaat masala (optional) over the hot kababs immediately after frying. 
• Fry the remaining kabab in the same manner. Serve hot.

Air Fry The Kababs

• To make these in an air fryer, preheat it to 360°F (180°C). Then, arrange the kabab in the air fryer basket in a single layer. Spray or brush with oil. Air fry for 10 minutes. Then flip and air-fry for another 5-10 minutes, until nicely browned.

Bake The Kabab

• Preheat the oven to 360°F (180°C). Arrange the kababs on a baking sheet in a single layer and spray them with oil. Bake for 20 minutes. Flip the kababs and bake for 5-10 minutes until they are nicely browned.