Kebab is a Moghul dish, made specially for Nawab,Crispy out side and soft inside.You are free to use your imagination,creativity for making kebabs,as there are not any hard an fast rule for it.I used beet root and many more root vegetables in it and added lots of cashew as my pantry is bursting with it:D,but u can add any nuts or peanuts to give crunchiness to the kebabs:)
In a deep vessel add all ingredients except oil and cornflour for dusting.
Keep refrigerated for 30-40 minutes,so that all spices are properly absorbed into veggies.
Make small lemon size balls and flatten on your palm,lightly dust with corn flour and roast,from both sides on the hot griddle by using little bit of oil.
Or you can bake it by applying little bit of oil with brush on both sides of kebab (avoid cornflour dusting)@ 180 degree C for 15-17 minutes,keep check as it will easily get burned.
Serve hot with any dip,chutney or salsa.I served with Spinach-lettuce-Cashew Pesto:)
If you have time use the mozzarella and black current for stuffing instead of using in the mixture,as it will taste devine :)