Steam the chopped broccoli without adding water in a microwave-safe bowl for 3 minutes. Keep aside.

Take a food processor Grate broccoli in it.

Rinse and soak the chana dal for about an hour in water. Boil in a pressure cooker or a pan adding salt to the water. Dal shouldn’t be mushy but should be soft.

Add boiled chana daal, cooked rice and ginger and green chilli paste to the grated broccoli.

Rice will give a crunch to the cutlets.

Add a few chopped mint and coriander leaves too. Give a pulse again.

Add garam masala and salt etc to the mixture so that everything gets incorporated well

Transfer the mixture to a bowl and add Besan and mix well.

Lightly grease your hands and take little portion. Make small bite size cutlets. Keep aside on a plate with the bread crumbs.

Heat up a pan, add oil. Put the kebabs and start cooking them on medium heat. Keep flipping them after a couple of minutes so that they are evenly brown.

Garnish with chopped Coriander leaves and serve with any dip.