Take a pressure cooker and heat 1/2 tsp oil and add cumin seeds, cinnamon and cardamom.

Next add onions and caramalise them before you add ginger garlic paste and cook for a min on slow flame.

At this point add the sprouts, chopped yam and beetroot along with red chilli powder, turmeric, garam masala, coriander powder , salt and cumin powder and mix well as it cooks on slow for another 30 secs.

Add 1 cup water and pressure cook for 3 to 4 whistles and let it cool down.

Now with a masher first mash all of it together and then transfer in a mixer with coriander leaves and lemon juice and make a smooth paste.

Next heat a wok and 1/2 tsp oil and saute Sattu for 1 min and then transfer the mixture from the blender or mixer and cook it well, till all of it dries up for a better binding. Best way to know is that the mixture will start leaving the wok and will be more combined together. This takes around 5 mins on slow flame.

Transfer the mix in a bowl and cool it before you transfer it in refrigerator.

After some 30 mins take it out and with damp hands make kabab patty and shallow fry or air fry and serve with chutney or roll it up in parathas and enjoy.