Wash spinach leaves. Boil a litre of water and add the spinach leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. squeeze the leaves and add it to a grinder along with mint leaves. Use no water to grind it.
Heat a pan and add ghee. Sprinkle cumin, chopped garlic & green chilly chopped. Brown the garlic. Add spinach & mint puree and cook it on low heat for 3-4 mins. Remove and cool completely.
In a fresh pan add besan and dry roast till it is lightly brown. Remove and add it to the ground spinach along with boiled & mashed potato, coriander powder. Fenugreek leaves powder, chopped dried apricots and salt. Take a small portion and roll it round. Stuff it with chopped nuts. Roll again and shape into a patty. Roll the patty on all sides in bread crumbs. Heat a pan drizzle ghee an cook on both sides till brown & crisp. Remove and serve hot.