1. Soak Channa Dal for 2 hours in water.
2. Wash and drain dal, keep aside a tbspful. of whole dal.
3. Grind remaining dal, using at little water as possible.
4. Add whole dal, coriander, chillies, gram flour, salt.
5. Squeeze out any water from chopped onions.
6. Add to dal batter.
7. Mix roughly with hands.
8. Heat oil for deep frying.
9. Let small kabab shaped lumps of batter in with hands.
10. Deep fry on medium heat, till crisp and golden.
11. Serve hot with chutney or ketchup.

Making time: 30 minutes (excluding soaking time)
Makes: 12-13 kababs
Shelflife: Best fresh