Take 1.5 cups frozen, thawed edamame. Blanch them in salted water, drain & keep aside.

In a pan, heat 1 tsp oil, add 1/2 tsp cumin seeds & 1/4 tsp fennel seeds.

Add 1 tsp grated ginger & 2-3 chopped green chillies (feel free to adjust), sauté for a minute and add the edamame. Toss these well & add 1 tsp chilli powder/ paprika & salt to taste.

Give this a good mix & stir for 2-3 minutes until no moisture remains. Remove from flame & mix in 1/4 tsp black pepper powder, 1/4 tsp chaat masala (optional) and 1/2 tsp lime juice. Keep aside & let this mixture cool.

Once cool, in a food processor, add this mixture along with 2 cups of chopped (and well dried) fresh cilantro leaves. Blitz until well combined.

Remove this mixture in a plate & gently knead this mixture.

I did not add any boiled potato/ bread crumbs/ powdered oats to bind; they came together pretty well. If you want, feel free to add some mashed, boiled potato or bread crumbs.

Rub some oil on to your palms & shape this mixture into equal portion kebabs. I could make 6 medium kebabs out of this mixture.

Heat a cast iron skillet/ pan and add 2 tbsp oil of your choice. Cook the kebabs over medium heat on both sides until you get a golden sear. They’ll be soft so please handle with care.

Once cooked, remove and serve hot with a chutney/ sauce/ dip of your choice.