How to make hare chane ke kabab?

Ingredients

1 cup hara chana (green chick peas)

1 cup crumbled paneer (cottage cheese)

1/2 cup finely chopped onions

1/2 cup finely chopped mint leaves (phudina)

3 tbsp finely chopped coriander (dhania)

1 tsp finely chopped ginger (adrak)

1 tbsp finely chopped green chillies

1 tsp garam masala

1 tsp coriander (dhania) powder

1 tsp lemon juice

1 tbsp cornflour

salt to taste

3 1/4 tsp oil for cooking

Method

1. Soak the hara chana overnight.

2. Next day, drain, wash, add 3 1/2 cups of water and pressure cook for 4 whistles or till the hara chana turns soft.

3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.

4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.

5. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.

6. Place 6 kebabs on it and cook each kebab on a slow flame, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides.

7. Serve hot with green chutney.