Melt 1 tbsp butter in a pan. Add 1 cup chopped potatoes, 1/2 cup tomatoes, 1 tbsp chopped coriander leaves, 1 tbsp cabbage & 1/2 cup chopped onions. Saute well.

Add salt as per taste, 1 tbsp red chilli flakes, 1 tsp black pepper powder. Let it remain on low flame for 2-3 minutes. Remove & let it cool.

Beat 2 eggs in a bowl. Add salt as per taste, 1 tbsp red chilli flakes, 1 tsp black pepper powder, 1 tbsp wheat flour (to make the omelette fluffy). Whisk well.

Place a butter-greased circular ring in a pan. Add melted butter, spread the potatoes & veggie mixture on the base. Then spread the beaten egg mixture. Add butter from sides if needed. Cover & let it cook on low flame.

Once cooked, let it cool. Then using a knife separate the omelette from the edges of the ring. Remove the omelette from the ring and cut in cubes. Keep aside.

To make the marination, mix 2 tbsp yoghurt, 1 tbsp schezwan sauce, 1 tbsp barbecue sauce in a bowl.

Add the cubed omelette, green capsicum, onions, tomatoes in the marination mixture. Mix well & let let it marinate for 30-40 minutes.

Take a skewer or a wooden stick and thread in the cubes of tomatoes, omelet, capsicum, onions.

Heat up a pan & melt some butter. Place the skewers and let it roast from all sides. Serve with rice & butter tossed veggies.