Soak brown Chanas in hot water overnight or for 5-6 hours.

Add salt in the Chanas and boil them in a pressure pan for 5-6 whistle till the Chanas are soft.

Once the pressure pan cools down, open the whistle and strain all the excess water from the Chanas and keep it in a broad vessel.

Now mash the Chanas with a masher and add gram flour, red chili powder, finely chopped onions, minced garlic, ginger-chili paste, mayonnaise, Fennel seeds powder, finely chopped coriander leaves and mint leaves, and salt.

Mix all the ingredients properly with your hands and adjust the salt as per your taste.

Keep the stuffing in the fridge for 5-10 minutes before making round shapes.

Remove the stuffing from the refrigerator and now start making round shapes.

After making round shapes from all the stuffing press them lightly and give them the shape of kebabs.

Meanwhile, roll the kebabs in arrowroot powder and keep them ready in a plate as shown in the pictures.

(Remember this step is optional, you can totally omit this step and fry the kebabs directly in the oil).

Once the kebabs are fried drain them on kitchen tissue as to absorb extra oil. Serve them hot with mint or coriander chutney and slices on onions.