1/2 cup Kale Chane/brown chickpeas/Bengal gram soaked overnight
1 big onion roughly chopped
2-3 cloves garlic
a piece of ginger
1 green chili seeds removed and roughly chopped
salt to taste
¼ tsp red chili powder
½ tsp Chaat masala or juice of a lemon
a pinch of Garam masala
1 tbsp chopped fresh coriander/cilantro leaves
TO MAKE KALE CHANE KEBAB
Boil or pressure cook kale chane in 1½ cup of water with salt for 10-15 minutes or 4-5 whistles till they are soft. Let it cool down completely. Drain the chana and keep the water aside. Don’t throw away this water. You can drink this as soup or add this to curries.
In a food processor, combine the drained chane, onions, green chilies, ginger, and garlic. Process it until smooth. You can keep the mixture a little coarse also.
Take it out in a bowl. Add chopped coriander leaves, red chili powder, chaat masala and mix everything. Taste and check if more salt is required.
scoop up a spoonful of mixture in your hands and shape it into Patties of desired size and shape. Place all patties in a plate and keep in the fridge for 15-20 minutes.
Heat the oil in a girdle and put the patties on the girdle. Cook them over medium heat till nicely crisp on side.
Then add a few patties at a time and shallow-fry or baked on medium heat till golden brown and crisp at the bottom.
Flip the patties over and cook the other side as well.
Serve them hot with green chutney