Ingredients

The following ingredients have 4 Servings
  • 200 grams Brown Chickpeas (Chana)
  • 2 tbsp Gram flour
  • 1 tbsp Eggless Mayonaisse
  • 1 medium finely chopped onion
  • 1 tsp Minced ginger
  • 1 tsp Ginger- chili paste
  • 2 tsp Fennel seeds powder (Saunf powder / Variyali powder)
  • 1 tsp Coriander powder
  • A handful of finely chopped coriander leaves
  • A handful of finely chopped mint leaves
  • 1-2 tbsp Arrowroot powder or Cornflour
  • Sunflower oil for frying

Instruction

  • Soak brown Chanas in hot water overnight or for 5-6 hours.
  • Add salt in the Chanas and boil them in a pressure pan for 5-6 whistle till the Chanas are soft.
  • Once the pressure pan cools down, open the whistle and strain all the excess water from the Chanas and keep it in a broad vessel.
  • Now mash the Chanas with a masher and add gram flour, red chili powder, finely chopped onions, minced garlic, ginger-chili paste, mayonnaise, Fennel seeds powder, finely chopped coriander leaves and mint leaves, and salt.
  • Mix all the ingredients properly with your hands and adjust the salt as per your taste.
  • Keep the stuffing in the fridge for 5-10 minutes before making round shapes.
  • Remove the stuffing from the refrigerator and now start making round shapes.
  • After making round shapes from all the stuffing press them lightly and give them the shape of kebabs.
  • Heat oil in a pan for frying on a medium flame.
  • Meanwhile, roll the kebabs in arrowroot powder and keep them ready in a plate as shown in the pictures.
  • (Remember this step is optional, you can totally omit this step and fry the kebabs directly in the oil).
  • Once the oil is hot deep fry the kebabs on a medium flame flipping the sides and fry the kebabs till they are brown and crispy.
  • Once the kebabs are fried drain them on kitchen tissue as to absorb extra oil. Serve them hot with mint or coriander chutney and slices on onions.