Wash the turai peels and roughly chopped them. In a pressure cooker add turai peels,soaked Chana dal,all whole spices, roughly chopped onion, ginger and garlic,add dry red chilli, powder spices and salt.add 1/2cup water and pressure cookf for 3-4 whistle.open rahein lid if there has water then openly cook on high flame to evaporate the water.turn off the flame,allow it to cool. Place this mixture in guiding jar and grind smoothly.

Transfer in a plate. Add chopped mint leaves,finely chopped onion,green chillies,garam masala powder and Chilli flakes.add roasted gram flour and mix well.

Grease the palm with oil, make lemon size balls, shallow fry these koftas on medium flame until they turn golden brown. Keep aside.

For making gravy Take a woke add oil and heat it.add onion paste and saute on medium flame for 3-4 minutes or till it turn light brown. Add ginger garlic paste.saute 1 minute then add coriander powder, turmeric powder, red Chilli powder and salt. Keep stirring for a minute.

Add 1/4 cup water cover and cook for 2 minutes or until the oil has separated.remove the lid. Turn the flame low add 1 tbsp roasted gram flour mix well add 1 cup water.

Add garam masala powder and bring it a boil.turn off the flame.
While serving pour the gravy in the dish and add fried kofta. Garnish with coriander leaves and served with roti or kulcha