In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."
Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."
Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."
Add cashewnut powder and cook for further thirty seconds on medium low heat."
Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."
Remove from heat and spread it out on a flat surface to cool."
Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."
Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."
Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."
Serve hot sprinkled with lemon juice and chaat masala."