Boil 200 grams of potatoes until they are soft, peel and mash them.
Blanch 100 grams of spinach in boiling water for 2-3 minutes, then immediately transfer to ice-cold water. Drain and finely chop.
Boil 100 grams of green peas until soft, then mash them.
In a large bowl, mix the mashed potatoes, chopped spinach, mashed peas, 2 finely chopped green chillies, 1 teaspoon grated ginger, and salt to taste.
Add 2 tablespoons of besan (gram flour) to the mixture for binding and mix well.
Divide the mixture into equal portions and shape each into a round kabab.
Heat a pan with 2 tablespoons of oil and shallow fry the kababs over medium heat until they are golden brown on both sides.
Serve the Hara Bhara Kababs hot with mint chutney or ketchup.