Soak the white chana in water over night for 8 to 9 hours.

Drain all the water and wash the chana and than pressure cook the chana with 2 cups of water and 1/2 tbs of salt and for 10 to 15 min or till they are thoroughly cooked.

Let the pressure settle down the cooker.

Open the lid and check if the chickpeas r well cooked. Then drain all the water very well.

In a large bowl add the boil chana meshed them with wooden spoon or blenders or your hands.

Just make semi course mixture and not too smoth.

Add all rest of the ingredients except oil and mixwell.

Make into small round shape kabab.

Heat oil in a pan on a medium flame.

Shallow fry the kababs in a medium hot oil till crisps and browned from both the sides.

Ones done drain the kababs on kitchen paper napkins to remove execs oil.

Garnish kabab with mint leaves or coriander leaves. Serves these kabab hot with onion mit salad along with slice of lime and mint chutney.