Soak channa dal/bengal gram for 2 hours
In a kadhai/sauce pan add chopped lauki/bottle gourd, soaked channa dal, bay leaf, cinnamon stick,green Cardamom,black Cardamom, cumin seeds, pepper corns, ginger, garlic,green Chilli, till all water is absorbed and channa dal is cooked and tender
Remove from heat and let it cool
Grind the mixture and biryani masala in a food processor or a mixie into a fine and smooth paste
Now add coriander powder,salt , chopped Coriander and mint leaves ,bread crumbs,
and peanut powder and mix well. The kebab mix shouldn't be too wet, add bread crumbs if required.
Divide into equal parts of the Kebab mixture and shape into smooth round flat Kebab shape
Heat the skillet and add enough ghee to cover the surface. Add 5-6 kebabs at a time and shallow fry till it's crispy golden color in low flame
Serve with your favourite chutney or sauce
