To cook the kala chana:

• Wash and soak kala chana in water for 8 hours or overnight.
• Drain the water and add the chana to a pressure cooker. Boil it in, and reduce the flame to low. Cook for 15 minutes.
• Pour the boiled chana into a bowl and keep ⅔ cup of boiled chana water aside.
• Allow them to cool down. Then pour the boiled chana and chana water into a blender jar. Grind to a smooth paste.

To make the kebab masala:

• Heat a non-stick pan over a low flame.
• Add black peppercorn, coriander seeds, cinnamon sticks, cloves, black cardamom, and green cardamom pods.
• Dry roast all the whole spices for a few minutes until fragrant.
• Turn the heat off and transfer them to a plate. After they cool down, grind them to a fine powder.

To make kala chana kebab:

• Heat the same non-stick pan over medium flame.
• Add besan or gram flour.
• Cook it for a few minutes, stirring continuously, until the raw smell goes away. Turn the flame off and keep it aside to cool down.
• In a blender jar, add chopped coriander leaves, mint leaves, onion, garlic, ginger, and green chilies. Grind to a smooth paste.
• In a large bowl, add chana paste, roasted basan, coriander-onion paste, 2 tablespoons kebab masala, and salt. Combine everything well.
• Heat a little oil in a non-stick pan over medium flame.
• Apply a little oil to your palms, take a small portion of the kebab mixture, form a ball and flatten it.
• Carefully put the kebabs in the hot pan.
• Cook until it becomes crisp and golden on both sides.
• Serve with coriander chutney.