Soak raw Green Chickpeas (Hara chana) in enough water overnight. On the next day, drain the water and rinse green Chickpeas.

Then boil 1 cup soaked Hara Chana in 2 cups of water. Add 1-2 pinches of salt. Cover and cook on medium flame for 15-20 minutes. You can use a pressure cooker for cooking.

Peel the potato, cut it in half and boil it in a pot with enough water until soft. Then drain the potatoes from the water and let them cool completely before mashing.

Once the chana are cooked, drain the water and keep the chana aside to cool completely before grinding.
Add sesame seeds to pan and toast until lightly browned, stirring constantly to avoid burning, making sure they don't darken too much.

Make 1 cup or as needed breadcrumbs by grinding bread slices in Mixer Grinder or blender.

Add cooked chana, green chillies, garlic, ginger in a mixer grinder and grind them coarsely. Then take the mixture out in a mixing bowl.

Now add mashed potato, coriander leaves, red chilli powder, garam masala, cumin powder, sesame seeds, salt, lemon juice and bread crumbs.

Mix all the ingredients well and make a dough. Add more breadcrumbs to bind the mixture if necessary. Adjust salt and spices to taste.

If the mixture is too dry, wet your palms with a little water. Now take a small portion of the dough, shape it into a ball with the palm of your hand. Then gently press it with your hands to make kebabs.

Similarly prepare the rest of the kebabs in balls or tikkis shape. Refrigerate these kebabs for at least 30 minutes before frying them.

Heat oil in a pan and fry the kebabs on medium flame until golden brown on both sides.

Remove on tissue paper to remove excess oil.

Serve Hara Chana Kebab with sauce or chutney.

Enjoy 😋