Take a pressure cooker, add chana, salt & water accordingly so as to keep chana dry after boiling.

Pressure cook it for 4-5 whistles. Remove it from the flame, let it cool down.

Take a mixer jar, add boiled chana, grind it to a fine paste.add very little water if needed.

Now take out chana paste in a mixing bowl.

Add all the other ingredients in the same bowl, mix it well. Taste it, add salt if needed.

Take a pan, add 3-4 tbsp oil, heat it.

Now take small portions of the batter, roll it & make small balls.

Give the shape of kababs.

Take a non-stick pan, add 2 tbsp oil, heat it.

Moderate the heat, shallow fry the kababs until golden brown.

Take out them on a tissue so that extra oil is absorbed.

Serve it with chutney or any dip.

As chana is very dry in nature, paneer is mixed with it.