PREPARATION

1. Soak 120 gram split bengal grams for 2 - 3 hours.
2. Soak 80 grams white lentils for 2 - 3 hours.
3. In a blender, add 120 grams soaked split bengal grams, 80 grams white lentils, 130 grams cabbage, 70 grams bell pepper, 100 grams onions, 230 grams carrots and blend it into a fine grainy paste.
4. Add 1 teaspoon garam masala, 1 1/2 teaspoons coriander powder, 1/2 teaspoon mace powder, 1/4 teaspoon nutmeg powder, 1/2 teaspoon black pepper crushed, 1 teaspoon cumin powder, 1/4 teaspoon cardamom powder, 1/2 teaspoon red chili powder, 1 teaspoon salt, 1 1/2 teaspoons green chili, 1 tablespoon garlic and 1 teaspoon ginger. Blend it into a fine paste.
5. Transfer it to a bowl. Add 50 grams gram flour and mix well.
6. Apply some oil in your palms
7. Take some mixture in hand and start shaping the kebabs.
8. Heat oil in a pan, add kebabs and start cooking on a medium heat.
9. Cook until well browned, stirring occasionally,for about 10-15 minutes.
10. Garnish with chaat masala and coriander.
11. Serve hot with your favourite chutney.