Boil the potatoes (Approximately 2-3 medium ones), let them cool.
Peel and grate the potatoes and set it aside.
Grate the carrots, ginger, garlic and cauliflower, finely chop the beans and set it aside.
On a dry pan, roast the chickpea flour ( besan / Kadala maav) and set aside.
Roast the cashews too and add it to the chick peas flour.
Allow them to cool and powder them together into a fine mix.
Preheat the oven at 180 degrees.
Heat up a frying pan, add the oil and cumin seeds and let them sizzle.
Now add the ginger garlic, followed by the grated veggies and chopped beans.
Let the saute and soften, then add the salt, red chilli powder, roasted cumin powder, chaat masala and coriander powder.
Mix this well and let them cook with continious mixing.
When the water content looks well evaporated and the mix is dry, add the grated potatoes and give it a good mix.
At this point, the mix is reasonably sticky.
Add the roasted cashewnut and cumin powder to this. Mix and set aside to cool.
When warm and easier to handle. make small balls of the mix.
Press down a skewer into each ball and flatten the kebab mix to form about an 1.5 cm thick layer around the skewer.
Place these prepared skewers on a greased sheet pan.
Place the sheet pan in the preheated oven.
The total time is about 30 minutes, at about 15 minutes, turn the kebabs around do the crisp up evenly.
Brush with oil at 15 minutes mark and you turn them around to give the shiny roasted exterior.
Remove the kebabs from the oven after cooking and let them cool for a few minutes.
Place the kebabs to serve on a platter with onion salad and green chutney.
Adding the onions
In this recipe, we have avoided the onions as they make the dough harder to handle. If you like to add onions, the best suggestion will be to use, caramelised ones made into a paste or crispy fried ones that are powdered.