Heat 2 tbsp oil in a non-stick pan (low flame) add cumin seeds, garlic, spinach and mushroom. Stir and cook for 5-6 minutes or till water from spinach dries out. Add red chilli powder, garam masala powder and season with salt. Take out mixture in a bowl and let it cool.

Add potato, channa dal and gram flour to above mix. Mix well to form a smooth mixture.

Heat charcoal and put it in a small bowl. Pour 1 tsp ghee on top of charcoal and place this bowl in the above bowl. Place a lid over the above bowl for 10 minutes to get smokey flavor.

Make 3 small round balls from above mixture. Flatten each ball and put 1 tbsp mayonnaise in the middle. Seal and make small round tikkis.

Heat remaining oil in a non-stick pan (medium flame) and fry all kebabs until golden brown in colour. Serve hot.

Place kebabs on the serving plate, drizzle both the chutney and serve.