In a pan, boil about 500ml water. Transfer spinach and peas in the boiling water. Add salt and sugar. Combine everything lightly. Cover the pan and let it rest for a minute.

Meanwhile prepare another water with cold water. Drain and transfer spinach and peas from hot water to cold. Keep it for a minute and then drain completely. Also press lightly to remove as much water as possible. Keep for a few minutes to get it drain out completely. Coarsely grind the mixture.

In a pan heat up ghee, crackle cumin and add green chillies and ginger. Fry for a few seconds and then add capsicum. Fry for 2-3 minutes so that they get a bit soft and loose moisture. Add the spinach paste and roast it while mixing very frequently

Roast it till it looses most of the moisture. It will take 5-10 min. On medium heat. Take it out in a bowl. Add all the remaining ingredients and grated potatoes. Lightly combine everything thoroughly. Do not work it much otherwise it will get sticky and loose. Add chana flour and combine well lightly.

Oil your palms and take a ball of paste. Smoothem it and make tikki. Press a piece of cashew in the centre.

Shallow fry tikkies on both the sides till they are evenly light brown all around. The outer layershould be crisp and the inner layer should be soft.

Chutney: combine ingredients for chutney and grind.