Chana kebab/ Chickpeas cutlets

Ingredients: for Chickpea Kabaabs
2 cups chickpeas/ channa
½ tsp cumin seeds
2 tsp ginger-garlic paste
1 Onion
1 tsp Chaat masala
1 tsp coriander pdr.
Pinch of Hing or Asafoetida
1 Green chilli
1 tbsp Oil
1 slice of small brown bread
1 teaspoon of maida (all purpose flour)
Few springs of Coriander leaves

Method:
Soak chickpeas overnight.
Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
Drain out excess water. Heat oil. Add cumin seeds.
Once the seeds splutter add asafoetida, slit green chilli, chopped onion and ginger garlic paste.
Once onions appear soft add chick peas, coriander powder and salt. Mix well.
Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
Grind this mixture in a mixie jar without adding water.
Next add maida, 1 tsp of oil and crumbled brown bread.Knead for a minute to form a smooth dough.
Now take the chickpea dough and make round tikki's/ cutlets.
Grill in a non stick pan. Serve hot with tahini dip/ ketchup/ sweet chutney those interested in cancer & health related topics are free to see my blog-
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