PREPARATION

1. In a bowl, add 200 grams white chickpeas and 800 milliliters water.
2. Soak overnight.
3. In pressure cooker, add soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt and cover with lid.
4. Pressure cook until 3 whistles.
5. Open the lid and remove the pan from heat.
6. In a heavy bottom skillet, add 800 milliliters water, 300 grams boneless chicken and 140 grams tomatoes.
7. Cover with lid and cook for 5-7 minutes.
8. Open the lid and stir once.
9. Take out the boiled tomatoes and chicken from pan.
10. Peel off the tomatoes.
11. In a mixing bowl, add boiled chickpeas, chicken and tomatoes.
12. Add 2 tablespoons mango pickle masala and 60 milliliters water.
13. Transfer it in blender and blend to a smooth paste.
14. Now, add 70 grams onion, 1 tablespoon ginger garlic paste, 1 tablespoon green chili, 2 tablespoons coriander, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin, 2 teaspoons fennel seeds, 1 teaspoon nigella seeds, 1/2 teaspoon chilli flakes, 1 egg and 40 grams gram flour.
15. Mix well with the help of spatula.
16. Now, take a small portion from the batter and shape it in a flat circular kebab.
17. Heat sufficient oil in a pan, and shallow fry the prepared kebab’s.
18. Cook from both sides until golden brown and crispy.
19. Serve hot with chutney.