Kale chana ke kebab

This starter is easy to make but be extremely careful when you grind the spices. If the spices are not blended properly the kebabs will end up tasting nasty and uncooked.

Ingredients
Black chick peas soaked over night and boiled
Potatoes boiled and mashed (DO NOT ADD SALT)
Fennel seeds (sauf)
Onion seeds (kalonji)
Green chillies cut in small pieces (use about 1 or 2)
A pinch of turmeric powder
A pinch of garam masala
A pinch of red chilli powder
A pinch of cumin seeds (jeera)
Salt to taste
Oil to shallow fry + 2 tablespoons to make the masala
Breadcrumbs to coat the kebabs

Method
In a wok heat 2 tablespoons of oil. Add onion seeds and fennel and sautee on low flame. Add the spices except salt. Mix well. Add the black chick peas. Mix well, add salt and ssautee for a minute. Switch off the flame and let the mixture cool down to room temperature. Blend the mixture in a grinder to make it in a fine lump. Remove in a mixing bowl. Add green chillies and the potatoes. Mix well. Add breadcrumbs. Mould the kebabs into shapes of your choice and shallow fry on a pan. Serve hot with mint and cilantro dip (see the post on dips for recipe).