1. Blanch spinach leaves in a cup of water for 5 minutes.
2. Drain, refresh in cold water and grind to a smooth paste; keep aside.
3. In a bowl mix together boiled potato, boiled green peas, spinach paste and hung curd.
4. Add onions, green chillies, coriander leaves, chaat masala, dry mango powder and salt.
5. Add cornflour for binding.
6. Mix well and divide the mixture into 18 equal parts.
7. Shape each portion into a ball and then press between your palm and fingers to give it a tikka shape.
8. Heat oil in a kadai.
9. Deep fry the tikkas on medium heat for 4-5 minutes.
10. Drain onto an absorbent paper.
11. Serve hot with grapes and orange chutney.

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