Pressure cook green peas and whole potatoes together until soft.

Let the cooked peas and potatoes cool down.

Strain the peas and peel the potatoes.

In a large bowl, mash the boiled peas and potatoes well with hands or a fork.

Add gram flour, finely chopped onions, ginger garlic paste, mint, coriander, dry spices, and salt to the mashed mixture.

Add a few drops of lemon juice.

Mix well and bind to make a dough.

Cling wrap the bowl and refrigerate for 30 minutes.

Grease bamboo skewers with oil.

Pinch a small ball of dough and coat it around the skewer, leaving space on both sides.

Prepare the rest of the seekhs similarly.

Heat a nonstick broad base pan.

Place the seekhs on the pan and brush oil on top and sides.

Keep turning the skewers so that the kebabs are fried from all sides.

Shallow fry until golden brown.

Transfer the kebabs onto kitchen towel or tissue paper to absorb excess oil.

Arrange them on a serving platter and serve with a spicy minty dip, lemon wedges, and onions.