First, make the lime raita.
In a bowl, combine the Greek yogurt, salt, and honey or sugar.
Heat the oil in a small pan over medium heat.
Add the lime wedges and fry for a minute per side until blackened and sticky.
Let them cool slightly, then squeeze the charred lime juice into the yogurt and stir.
Garnish with nigella seeds and refrigerate until needed.
Wash, peel, and chop the potatoes.
Place them in a saucepan, cover with cold water, and boil until completely fork-tender.
Drain thoroughly and mash until very smooth in a large bowl.
While the potatoes are boiling, coarsely grind the cumin seeds using a mortar and pestle.
In the same mortar, grind the green chiles and ginger into a fine paste. Blanch the spinach in boiling water for 60 seconds, then drain and immediately refresh under cold running water.
Squeeze the cooled spinach with your hands to remove as much excess water as possible. This step is crucial. Finely chop the dry spinach and add it to the mashed potatoes.
Add the peas, ground cumin, ginger-chile paste, chickpea flour, lemon juice, salt, garam masala, and chopped cilantro to the potato and spinach mixture.
Knead with your hands until all the are well combined.
Time for a test run.
Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium heat. Take a golf-ball-sized portion of the mixture, shape it into a patty roughly 2½ inches in diameter and ¾ inch thick.
Fry for 2-3 minutes per side, until golden brown and crisp.
Remove the test kebab, let it cool slightly, and taste.
Adjust the salt, lemon, or spice levels in the main mixture as needed.
Shape and fry the remaining kebabs in batches, adding a little more oil to the pan as needed to prevent sticking.
Keep the cooked kebabs warm in a foil-lined dish.
Serve hot with the chilled lime raita.
Don't skip the test kebab! It's the best way to check your seasoning and ensure the entire batch is perfectly flavored before you fry them all.
