• 1 cup brown chickpeas (kale chane)
  • 3 tbsp split bengal gram lentil (chana dal)
  • 1 cup refined flour (maida)
  • 3-4 cloves garlic
  • 1 inch ginger
  • 3 green chilies
  • 2-3 black peppercorns
  • 2 cloves
  • 1 inch cinnamon
  • 4 bread sliced
  • Salt to taste
  • Oil for deep frying


Soak the chickpeas and chana dal separately for few hours in good amount of water.

Mix the soaked chickpeas, chana dal, ginger, garlic, green chillies, cloves, salt and pepper powder.Add 2 cups of water and pressure cook for 6-7 whistles.

Make sure that water should dry up completely. When the lentils cools down then grind it in a mixer.

Soak the bread slices and press with both the hands to retain water.

Grind it with chickpeas in a mixer.Now combine all the ingredients by adding maida in it.

Make the small properly shaped kababs of the mixture.
Make a thick thickened milk batter.

Coat the prepared kababs into the batter. Heat sufficient oil in a pan and deep fry all kababs in it.

Serve them hot with coriander or mint chutney. You can roast the kebabs in the oven as well.

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