By Tanisha Salwan
Blanch spinach leaves salted water for 5 minutes. Drain in cold water and squeeze out excess water and chop.
Take a bowl and add chopped spinach, peas and boiled potatoes. Add green chilies, coriander, chaat masala and salt.
Add salt and cornflour. Combine everything together.
Divide the mixture into equal portions and shape them into balls. Give them a shape of tikki.
Heat oil in a pan and deep-fry tikkis. Strain out the excess oil and serve with chutney.