Heat water in a pan.
Once the water comes to a boil, add sugar in it and let it dissolve.

Add spinach and cook for 2-3 minutes.
Drain the water and run the spinach under cold water.

Drain the water nicely from the spinach.
Add it in the blender along with peas, green coriander, green chilli and ginger and blend to make a smooth paste.

Transfer the paste in a bowl.
Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and garam masala powder in the paste and mix well.
Add more bread crumbs if the mixture is too wet.

Make small kabab from the mixture.
Heat oil in a pan.

Shallow fry the kababs until golden brown from both the sides.
Drain on a plate lined with kitchen tissue.