Veg Shammi Kabab

Soak chickpea in water for 6 to 7 hours. Drain all the soaked water and then pressure cook the chickpeas with 2 cups water and 1/4 teaspoon baking soda for 10 to 15 minutes or until they thoroughly cooked.

Let the pressure settle down in the cooker. Once the chickpeas are cooked through completely, drain the excess water.

Heat 1 tablespoon oil and add green chilli, ginger garlic paste, coriander powder, chana masala, red chilli powder and salt and mix well and now add boiled chickpeas and saute for 2 to 3 minutes.

Now cool down this and grind in the mixer and make a coarse mixture without adding water. Add boiled crushed potato and gram flour and mix well.

Now make into small round shaped kababs or patties. Heat oil in a pan and shallow fry the kebabs till crisp and brown on both sides. Serve with green chutney or tomato sauce.