In a mixing bowl combine together mashed peas, potatoes, chopped ginger green chillies, coriander, dry nuts, cinnamon powder, elaichi powder, kaju powder and salt

Mix them nicely with your hand and make equal sized balls from the mixture

Now with wet hands flatten each ball into the shape of a kebab, roll each one of them in the sooji

In the meantime heat pan on low heat. Place the kebabs in the hot pan, one by one, brush them with little oil and roast them from both the sides, until becomes light brown.

When done, take them out in a plate and make other kebabs also in the same way. Cook only 4 - 5 pieces at one time. About 8 medium size kebabs were made from this quantity.

For mint dip, combine jung curd, mint and green chillies paste, garlic paste and salt in a mixing bowl. Blend them well into a smooth mixture

For serving, arrange the kebabs in a setting platter, decorate with mint dip and tomato sauce. Serve hot.