| Pressure cook the potatoes in a pressure cooker. Peel and mash them. |
| Wash the pressure cooker and then steam the raw banana with its skin on for 5 minutes under pressure. Peel and mash. |
| Grate the cooked carrots and beetroot. |
| Heat 1 tbsp oil in a pan. |
| Fry the grated onions in the oil until golden brown. |
| Add the ground masala paste, salt and sugar to it. |
| Mix well until the raw flavour disappears. |
| Add the vegetables now to it and fry till the moisture evaporates. |
| Remove from flame. |
| Add the Bengal gram flour, breadcrumbs and the soaked bread slices. |
| Knead well and make even-sized balls out of the mixture. |
| Shape the mixture into thin rolls. |
| Deep fry the rolls in hot oil till they are crispy. Drain excess oil on clean paper towels. |
| Serve hot with mint chutney and tomato ketchup. |
| For mint chutney: |
| Heat 1 tbsp oil in a pan. |
| Fry the chillies, small onions, mint leaves and coriander, one at a time. Add the coconut at the very end. |
| Mix well and remove from flame. |
| Add salt and tamarind. |
| Grind the mixture to a smooth paste. |
| Heat a little oil in a pan. |
| Add the seasoning ingredients. |
| Once they stop spluttering, remove from flame. |
| Pour them over the chutney. |
| Mix well. |
| Serve with kebab rolls. |
