SABUDANA SUBZ SEEKH

■ 100 gm sago

■ 50 ml oil

■ 2 gm cumin seeds

■ 50 gm finely chopped onion

■ 10 gm ginger- garlic paste

■ 2 gm green chili finely chopped

■ 30 gm gram flour

■ 85 gm carrot grated

■ 100 gm peas

■ 20 gm coriander leaves

■ 15 gm mint leaves

■ 50 gm cashews chopped

■ 175 gm potato boiled and mashed

■ 5 gm red chilli powder

■ 5 gm turmeric

■ 5 gm coriander powder

■ 3 gm cumin powder

■ 3 gm garam masala powder

■ Salt to taste

■ 5 gm back pepper crushed

■ 7 ml lemon juice

■ 30 gm corn flour ( for binding)

■ Pinch of chaat masala

METHOD

■ Put sago in fine sieve and wash under running water and soak it for an hour in room temperature water.

■ Heat oil and sauté jeera. Add onions, ginger- garlic paste and green chilli.

■ Add vegetables and cook.

■ Add besan till the mixture become dry.

■ Add coriander leaves, mint leaves and chopped cashews. Blend them coarse.

■ Add mashed potatoes, cornflour, powdered spices and mix. Add lemon juice.

■ Insert into skewer and give shape.

■ Crust the kebab with soaked sago roast the kebabs.

■ Sprinkle chaat masala and serve hot.