Veg Shammi Kebabs

Ingredients

• 200 grms-Yam (suran), cut into 1 inch pieces
• 2 medium- Potatoes, cut into 1 inch pieces
• 4 tbsps- Split Bengal gram (chana dal),soaked 
• 1 large- Carrot, grated
• 10 nos- French beans, finely chopped 
• 1/4 cup- Green peas, coarsely ground 
• 1 tbsp-Cumin seeds 
• Ginger, finely chopped 1 inch
• 2-3 Green chilies, finely chopped
• Salt To taste
• 2 tbsps- Fresh coriander leaves, chopped
• 1/4 tsp- Turmeric powder 
• 1/2 tsp- Garam masala powder
• 1/2 tsp-Red chilli powder
• Lemon juice 

Method

Drain chana dal and transfer into a non stick pan. Add yam and potatoes and one and a half cups of water. Cover and cook till soft and completely dry.

Heat a non-stick pan. Add cumin seeds and roast lightly. Add carrot, French beans, green peas, ginger, green chillies and salt and sauté on medium heat for two minutes. Transfer to a plate and cool.

Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture.

Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, and lemon juice and mix well. Adjust seasoning.

Divide this mixture into sixteen equal portions and shape into balls. Flatten lightly in the palm of your hand to form kebabs. Refrigerate for an hour.

Heat a non-stick frying pan and cook the kebabs till golden brown on both sides. Serve hot with Coriander and Mint chutney