• Prepare the Vegetables: Start by grinding the French beans, cabbage, and carrots together. Remove any excess water from the mixture.
  8-10 French beans, ¼ cup cabbage, 2 medium-sized carrots
• Cook the Vegetables: Heat oil in a pan and sauté the vegetable mixture. Mash the green peas on one side of the pan, then mix everything together and cook for 3-4 minutes.
  2 tbsp oil, ¾ cup blanched green peas
• Add Flavor: On the other half of the pan, roast the gram flour and caraway seed powder for about two minutes. Combine with the vegetable mixture and add ginger garlic paste and green chilies. Sauté for half a minute.
  2 tbsp gram flour, 1 tsp caraway seed powder, 1 tbsp ginger garlic paste, 2 chopped green chilies
• Mix and Shape: In a bowl, combine the mashed potatoes, sweet corn, vegetable mix, salt, chaat masala, and cashew nut powder. Mix well and divide into 8 equal portions.
  2 medium boiled and mashed potatoes, ½ cup boiled sweet corn kernels, Salt to taste, 2 tsp chaat masala, 1 tbsp cashew nut powder
• Shape the Kebabs: Take a portion of the mixture and press it around a satay stick (or kebab stick), ensuring it’s evenly layered.

Cooking Methods:

• On Gas Stove: Heat a non-stick pan, drizzle with oil, and shallow fry the kebabs until golden brown.
• In Microwave/Oven: Preheat your oven and grill the kebabs for about 10-15 minutes, turning them every 5 minutes and applying oil as needed.
• Serving Suggestions: Serve the Veg Seekh Kebabs hot, sprinkled with chaat masala and garnished with onion rings. They pair wonderfully with green chutney or a tangy yogurt dip.