Remove the skin of singhada, wash and grate them finely.
Heat 2 tbsp ghee in a pan, add cumin seeds as they crackle add chopped green chili,stir 2 minute, add grated singhade, red chili powder, salt, potato, cumin powder, garam masala powder and lemon juice, mix and cook it to couple of minute.
Mix coriander, peanut and roasted makhana powder, divide the mixture into small balls, make kababs.
Shallow fry the kababs till golden, serve with lemon and mint chutney or as you like.