Chicken Keema Kebab

Boil the chana dal in 1 cup water for 5-6 whistles on low flame after the first whistle. Cook till all the moisture is evaporated. Mash with the back of a spoon and keep aside.

In a bowl, combine all the ingredients, except oil to shallow fry and refrigerate for 1-2 hours.

Heat 1 tbsp. oil in a non-stick tawa / griddle and shallow fry 2 at a time on both sides till light golden brown in colour.

Drain on a kitchen towel and serve with green chutney or sauce.