Ingredients:
2 potatoes (boiled & mashed)
1/2 cup Carrot (shredded)
1 cup Cabbage (finely chopped)
1/4 cup Onion (chopped & squeezed)
1/2 cup Spring onion (chopped)
1/2 Beetroot (shredded & squeezed)
4 tbsp Coriander leave
2 tsp Ginger garlic paste
1/2 tsp Mango powder
1 tsp Red chili powder
1/2 tsp Chaat masala
Salt to taste
1/2 tsp Garam masala
2-3 Green chilies (finely chopped)
3/4 cup Bread crumbs
2-3 tbsp Oil
Chutney ingredients:
2 tbsp Oil
3-4 Tomatoes (blended)
2 tbsp Red chilies (soaked & blended)
Salt to taste
1 tsp Cumin (crushed)
2 tsp Chaat masala
1/2 tsp Red chili powder
1/2 cup Tamarind pulp
4 tbsp Shakkar
Water as required

Directions of seekh kebab:
In a bowl mix all the ingredients well.
Apply some oil on a wooden skewer and to make kebabs tread them in wooden skewer.
Keep it in refrigerator for 15 to 20 minutes.
Can be freeze in a zip lock bag for up to 1 week.
Heat oil in a pan and fry kebabs until golden brown.
Serve with tomato and tamarind sauce.
Can be stored in a zip lock bag for a week.
Directions of Chutney:
Heat oil in a pan, add and cook blended tomatoes on medium flame.
When tomatoes are cooked add salt, red chili paste, chaat masala, red chili powder and crushed cumin.
Cook for 2 to 3 minutes.
Add tamarind pulp and cook for 2 more minutes.
Your chutney is ready to serve.
Can be stored up to 1 week.