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Soak the bamboo skewers in water for 30 mins.
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Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
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spread the bread crumbs and keep it ready.
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In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
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Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
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Add finely chopped carrot, cabbage and cook until the vegetables become tender.
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Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
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Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
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Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
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Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
Rashmi Sharma 
