Wash and blanch 250 grams of spinach leaves in boiling water for 2-3 minutes. Drain the water and let the spinach cool down. Squeeze out the excess water and finely chop the spinach.
Boil 2 medium-sized potatoes and 1/2 cup green peas until soft. Drain the water and let them cool down. Mash the potatoes and green peas together in a mixing bowl.
Add the chopped spinach, 1/2 cup finely chopped coriander leaves, 1 finely chopped green chili, 1/2 teaspoon grated ginger, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, and salt to taste to the mashed potato and green peas mixture. Mix well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into round patties.
In a separate bowl, mix 1/4 cup gram flour (besan) with water to make a thick paste.
Heat oil in a frying pan over medium heat. Dip each patty into the gram flour paste and then roll it in bread crumbs, ensuring it is evenly coated.
Gently place the coated patties in the hot oil and shallow fry them until they turn golden brown and crispy on both sides. Remove from the oil and place them on a paper towel to absorb excess oil.
Serve the Hara Bhara Kabab hot with mint chutney or ketchup.