Heat a kadhai with oil. Once heated, add the Shahi jeera followed by the chopped onion.
Saute till golden brown and then add the ginger garlic paste. Stir for few seconds and then add the chopped vegetables except the potato.
Add the salt and powdered masalas. Put the lid on and cook on a low flame with occasional stirring.
Cook till the vegetables are almost done. Then add the mashed potato and give it a mix thoroughly.
Cook on a high flame for few minutes and switch off the flame. Keep it aside to cool down a bit.
Once the mixture is cold enough and workable , add the besan and mix. Prep the seekh sticks beforehand which is if these are wooden sticks, let them soak in water for few hours and pat them dry.
Now take a lump of the seekh mixture and shape them like a cylinder, insert the seekh through the mixture .
With the help of your fingers, reshape them so that the stick is covered properly all over with the mixture.
Now heat a pan with ghee and roast the seekhs so that they are colored all over. These seekhs can also be baked or grilled in an oven at 200 degree Celsius for 15-20 minutes.
Serve this with a chutney of your choice.
