Boil or steam green peas and potatoes (sweet potatoes) just until done without turning them mushy.

Add soya to hot water and allow to soak until softened. Drain off and squeeze up excess frothy water. Rinse them twice more with cold water and squeeze off well to remove excess water. If using chunks you can pulse them in a mixer few times to make them coarse granules.

Dry roast the flour until it turns aromatic.

Mash the veggies and mix them with soya and ginger garlic paste.

Add rest of the ingredients except oil and mix well. The mixture must resemble a dough. If the dough is too sticky or crumbly or falling apart then add little more besan.

Divide the dough and make 9 equal portions. Roll them on skewers about 3 to 4 inches long.

Grease your grill pan and heat. Or preheat the oven to 220 C for about 15 mins.

Place them and grill. Rotate them every 5 to 7 minutes to the undone part. Grill until done or for about 30 mins. Do not flip them until they are cooked, else it will stick to the pan. When they are half done, place a slice of onion on the grill for smoky flavor.

When the kebabs are golden, increase the flame to maximum and grill for few minutes. If doing in oven move it to the top rack and grill for 5 mins.

Serve veg seekh kabab hot with mint chutney, onion and lemon wedges.