Heat 2 tbsps ghee in a non-stick kadai. Add semolina and sauté till light golden.
Add spinach puree, mix well and sauté on low heat till thick and moisture dries up.
Add salt, mace-cardamom powder, ½ tsp chopped green chilli, mix well and cook further till done. Transfer in a bowl and cool to room temperature.
Combine chhunda, remaining green chilli and ginger on a worktop. Chop further. Add salt and mix well.
Divide spinach mixture into 8 equal portions and stuff each portion with chhunda mixture and shape them into tikkis.
Heat ghee in a non-stick pan. Place tikkis in it and shallow-fry on low heat till evenly golden from both sides. Drain on absorbent paper.
Place tikkis on a serving plate, top with little leftover chhunda mixture, garnish with coriander leaves and serve hot.