Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Dry roast cumin seeds and carom seeds till fragrant. Cool, transfer into a mortar and crush.

Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, chaat masala, cumin-carom seed powder and crushed black peppercorns and mix well with greased hand.

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.)

Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides.

Serve hot garnished with onion rings and thin strips of green, red and yellow capsicum.