Soak sabudana (Sago) in enough water for 3 to 4 hours.
Boil the potatoes, cool down, peel and mash them.
In a mixing bowl take mashed potatoes, finely chopped capsicum, grated carrot, beetroot.
Next add ginger garlic paste, green chillies, red chilli powder, corainder powder, cumin powder, garam masala, salt and coriander leaves.
Squeeze out the excess water of sabudana and mix well all the ingredients.
Take a small portion of the mixture roll it in cylindrical shape.
Gently insert a wooden seekh or ice cream stick from the bottom and lightly press from all sides.
Similarly prepare all the kebabs like this.
Heat oil in a grill pan on medium flame.
Gently keep the kebabs and let it cook from both sides till nice brown in colour.
Serve with mint chutney, onion rings and a lemon wedge.
