For the kebab mixture combine gram flour, ground green peas, finely chopped carrots, cabbage, and French beans, ground corn, boiled and mashed potatoes, ginger garlic paste, garam masala powder, chaat masala, melted butter, and salt in a mixing bowl.
Pinch a portion from the mixture and shape kebabs on the seekh.
Place skewers in the barbecue.
Using a brush apply melted butter on all sides of the kebab.
Keep drizzling melted butter on the barbeque.
Separate the kebabs from the seekh very carefully.
Cut the kebabs into pieces.
In the serving plate, arrange a tomato ring inside a green capsicum ring.
Arrange the kebabs in the rings.
Garnish with mint leaves, onion rings, and carrot slices.