Marinate the minced chicken with 1/2 tsp haldi, 1/2 tsp salt, 2 tsp curd, 1/2 tsp Jeera, 1/2 tsp dhaniya. And rest for 30 mins. Also soak the chana Dal along side it.

Chopping and others ingredients assembling takes 15 mins.

Now take a pan put 3 glass water bring it to a boil and add soaked chana Dal, tej patta, laung, Dal chini, black pepperhalf chopped onions, ginger garlic paste and cook for 10 mins in med flame. When the chana Dal is some what cooked add the marinated chicken.

Mix all the ingredients well and cover the lid and cook it for another 10 mins in a low flame.

Remove the lid and Cook it for another water gets reduced. Take it out and cool it.

Than put half corriender, green chilli, mint in the grinder and grind it. Than add the chicken keema misture and grind for 15 secs.

Take the grinder Keema mixture add lemon juice, remaining mint, Corriender, red chilli powder, garam masala, dhaniya powder, jera powder, remaining onions, besan, corn flour, 1 beaten egg, so t I in 1tsp salt and mix it well.

Make small dumplings flatten it to form circular Kebabs. You can make 36 Kebabs.

Take oil in a non stick tava. Heat it properly.

Beat the remaining eggs with a pinch of salt, haldi, red chilli powder.

Dip the Kebabs in egg and place them on tava. Can fry 15 pcs at a time. Bask the Kebabs with oil.

Flip over the Kebabs after 3 mins

Cook the other side for 3 mins. Take out the Kebabs.

For plating serve with onion rings and sliced carrots, raddish....With some corriender leaves. Goes best with mint chutney,