In a bowl, combine potatoes, green peas, spinach, green chillies, coriander leaves, ginger, chaat masala, salt and cornflour. Mix well.
Divide mixture into equal portions shaped into balls.
Press the balls in between your palms and shape them into kababs.
Heat sufficient oil in a deep non-stick pan.
Deep fry kababs and drain on absorbent paper.
Serve hot with mint chutney and onion rings.