Ingredients:
1 cup boiled chickpeas (chana)
1 small onion, finely chopped
2–3 cloves garlic
1-inch piece ginger
1–2 green chilies (adjust to taste)
2 tbsp chopped coriander leaves
1 tsp cumin powder
1 tsp garam masala
1/2 tsp red chili powder (optional)
Salt to taste
2 tbsp gram flour (besan) or oat flour (for binding)
1 tsp lemon juice
Oil for shallow frying
Instructions:
1. Blend Chickpeas:
In a food processor, blend boiled chickpeas, garlic, ginger, and green chilies to a coarse mixture.
2. Mix Spices:
Transfer to a bowl. Add chopped onion, coriander leaves, cumin powder, garam masala, red chili powder, salt, lemon juice, and gram flour.
3. Make Dough:
Mix everything well. The mixture should be firm enough to shape. If too wet, add more gram flour.
4. Shape Kababs:
Divide the mixture into small balls and flatten them into kabab shapes.
5. Cook:
Heat oil in a pan. Shallow fry the kababs on medium heat until golden brown on both sides.
Serving Suggestion:
Serve hot with green chutney