Prepare the raita by searing lime wedges in hot oil until the sides are blackened and sticky. Once cooled, squeeze the smoky juice into the yogurt, whisk in the salt and honey, and top with nigella seeds.

Boil the peeled potatoes until completely tender, then drain and mash them thoroughly in a large bowl. While they cook, crush the cumin seeds and grind the chiles and ginger into a fine paste using a mortar and pestle.

Blanch the spinach in boiling water for one minute, refresh under cold water, and squeeze it very dry before chopping finely and adding to the mashed potatoes.

Knead the peas, spice paste, chickpea flour, lemon juice, salt, garam masala, and cilantro into the potato mixture until everything is evenly combined.

Form the mixture into golf-ball-sized rounds and flatten into thick discs. Fry the kebabs in hot oil for about 2 1/2 minutes per side until they achieve a deep golden, crisp exterior.