Method:
Soak kale chane for 5-6 hours or overnight.
Pressure cook with salt till soft in minimal water and drain any excess water left.
Grind in chopper to a smooth paste.
Mix ground kale chane with equal quantity of boiled mashed potato and some minced ginger, garlic & green chillies.
Add red chilli pwdr, coriander pwdr, amchur, garam masala and kali mirch and mix to combine.
Also add a generous measure of dry mint and a squeeze of lemon juice to the kabab mix.
Mix some hung yoghurt/reduced fat sour cream with spicy green chutney to make a spicy filling. Adjust salt as needed.
Now take a portion of the mix, form into an open cup. Spoon a heaped tsp of the thick spicy herb yoghurt into the cup.
Carefully seal from all sides.
And pat lightly with besan and seal any cracks.
Shallow fry on a hot pan till golden.
Serve with nimbu pyaz and some warm soft rotis!
