Veg Shami Kabab

1: Soak the black chana for 6-8 hours, preferable overnight.

2: Strain it and transfer it to a pressure cooker and let it cook for 5 whistles on a medium flame.

3: Strain the chana, transfer it to a blender, add the remaining ingredients and blend it to a paste-like texture.

4: Transfer it to a bowl, add salt and besan flour and coriander leaves. Mix it well till the ingredients combine evenly and bind together.

5: Shape it into patties.

6: Heat a tawa, add little oil and cook the patties gently to a golden brown colour on both sides.

7: Handle it gently as it will turn soft at this point.

8: Serve it hot with mint chutney.