Boil potatoes and then allow to cool, the peel and grate.

Wash and boil green peas, allow to cool and mash.

Chop green chillies and ginger.

Wash spinach leaves and blanch them in salted boiling water, then refresh in cold water and squeeze out excess water and finely chop.

Mix everything together including coriander leaves and spices, salt and corn starch for binding.

Divide the mixture into equal portions and shape it into a ball.

Flatten it to a flat tikki shape. :- Make about 20 medium sized tikkis.

Deep fry the tikkis in hot oil for about 3-4 minutes or until golden.

Drain onto an absorbent paper and serve with mint chutney and tomato sauce.