Samo Seekh Kebab

Ingredients

• 1 cup barnyard millet (samo), washed and drained
• 2-3 tablespoons boiled and crushed green peas
• 2 tablespoons finely chopped French beans
• 2-3 tablespoons finely chopped cabbage
• 2-3 tablespoons finely chopped carrot
• 2-3 tablespoons finely chopped cauliflower
• 2 teaspoons ginger-green chilli paste
• ¾ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• Salt to taste
• ½ teaspoon chaat masala
• 2 tablespoons roasted gram flour
• 2 tablespoons chopped fresh coriander leaves
• Oil for shallow frying
• Green chutney to serve
• Onion rings to serve
• Lemon wedges to serve
• Fresh mint leaves to serve

Method

1. Heat 1½ cups water in a deep pan, add barnyard millet, mix well, cover and cook for 6-8 minutes. Switch the heat off, transfer into a bowl and allow to cool completely. 
2. Transfer 1 cup of the cooked barnyard millet into large bowl, add green peas, French beans, cabbage, carrot, cauliflower, ginger-green chilli paste, garam masala powder, red chilli powder, salt, chaat masala, roasted gram flour and coriander leaves and mix well.
3. Dip your fingers in some water and divide the mixture into equal portions. Pat each portion on individual satay sticks and shape it into a seekh kebab.   
4. Heat sufficient oil in a non-stick tawa, place the kebabs on it and cook, rotating the sticks, for 4-5 minutes or till they are evenly golden brown all around. 
5. Arrange the kebabs on a serving plate and serve hot with green chutney, onion rings, lemon wedges and mint leaves.