Kala Chana Kabab

• 250 grams black chick peas or kala chana – washed and soaked over night

List A

• 4 green cardamom pods
•  4 cloves
•  1 inch piece cinnamon
•  1 black cardamom
•  10-12 pepper corns
• A strand of mace
• A pinch of nutmeg
•  1 bay leaf
•  5-6 flakes of garlic
•  2 inch piece of ginger
• Salt as per taste

List B

• 2 small potatoes boiled and mashed
• 1 medium onion finely chopped
• 5-6 green chilies finely chopped
• 1/2 tsp each cumin and coriander seeds – roasted and powdered
• 1/2 tsp red chili powder
• 2 tbsp each fresh coriander and mint leaves finely chopped
• 1 tbsp dry kasuri methi or fenugreek leaves
• Salt as per taste
• Juice of  a lime
• 2 tbsp roasted gram flour or 2 tbsp corn flour

• Pressure cook channa with the ingredients of list A in sufficient water till done. Open the cooker after the pressure reduces. Strain, cool and grind it to a fine paste, adding little water if required.
• Mix in it all the ingredients from list B thoroughly. Refrigerate this mixture for at least ½ an hour.
• Shape them into kababs and shallow fry in little oil, a few at a time. * This kabab does not require more oil for frying, it will turn out better if fried in less oil.
• Serve hot.