Wash and cook Chana Dal in pressure cooker until soft and tender.
Boil sweet corns separately in pressure cooker until soft and tender.
Drain excess water. Remove peel of boiled potato. Mash potato.
Mash Chana Dal and sweet corn with pav bhaji masher. Combine all ingredients in a mixing bowl. Mix all properly. If required add some more bread crumb to make semi soft dough.
Divide into equal portions. Give a shape of kababs.
Heat a non stick pan. Pour some oil. Keep 4-5 kababs. Shallow fry both sides until golden brown.
Serve hot with tomato sauce and green chutney.
