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1
Soak the bamboo skewers in water for 30 minutes.
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2
Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
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3
Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
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4
In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
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5
Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
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6
Add finely chopped carrot, cabbage and cook until the vegetables become tender.
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7
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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8
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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9
Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
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10
Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
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11
Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
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12
Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.
