• Wash nicely and soak Chana Dal for 4-5 hrs.
• Take roughly chopped onion, ginger, garlic and green chilies. Take thoroughly washed coriander leaves.
• Add all the ingredients in a food processor except chickpea flour, salt and oil and grind coarsely. Don't add water to it. If the mixture is too tight, add 1-2 Tbsp of water not more than that.
• Add chickpea flour, oil and mix well. You can make the mixture 1-2 hrs before making the patties/kebabs.
• Refrigerate the mixture covered with a cling film if you want to make it later and don't add salt if you are not making it immediately, as the mixture can leave water.
• When ready to make, mix in salt and heat a non-stick pan or a grilling pan on the stove-top.
• Add 1-2 Tsp of oil, divide the mixture into equal portions, shape into patties and grill on medium heat from both sides.
• It takes around 10-15 minutes for kebabs to completely cook from both sides. You can also shape these like seekh kebabs on skewers.
• Once cooked from both side, serve hot with the dip of your choice. Goes best with mint yogurt dip.

To make Kebab Wrap

• To make vegan rolls take any flatbread or tortilla, add some lettuce or salad leaves, place kebabs on the leaves, add lots of mint-(vegan) yogurt dip and onions with lemon juice, sprinkle chaat masala and enjoy the vegan wrap. Take any gluten-free flatbread to make it gluten-free wrap/roll.

Storing the Kebabs

• You can also refrigerate these Kebabs in an airtight container or freeze for a week in freezer friendly container.