Veggie Sheekh Kebobs

Ingredients:

Potatoes - 3
Paneer - 1/2 cup
Carrots - 2
Cabbage - 1/2 head
Green beans - 10 to 12
Green chilis - 3 to 4
Salt - to taste
Broken Cashews - 1/4 cup
Raisins - 1/4 cup
Ginger garlic paste - 1 tbsp
Red chili powder - 1 tbsp
Garam masala powder - 1 tbsp
Cumin powder - 1 tsp
Amchur powder - 1 tbsp
Gram flour - 3 tbsp
Oil - 1 tbsp
Black pepper - 1 tsp
Bamboo skewers - 10 to 12

Boil and peel the potatoes. Grate them and set aside. Grate the carrots and cabbage. thinly slice the beans.
In a pan, heat 1 tbsp oil, add the grated carrots, cabbage and green beans. Add the gram flour and fry till the raw smell is gone. Add this mixture to the potatoes. Add the crumbled paneer, cashews, raisins and the rest of the masalas. Mix well.
Soak the skewers in water for an hour.
Form balls of this mixture and form them around the skewers as in the picture below.
Preheat oven to 425F. On a foil, spray with non stick spray and cook for 30 to 45 min.
Turn them around midway. Cook till the kebobs are hard and crisp.
Alternately, shallow fry them in a pan with a tbsp on oil.
Serve with sauce or chutney of your choice.

Note: the kebobs will turn soft initially, but will harden later on.