Chane Ke Chops (Chickpea Patties)

Steps

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1. 1
   Boil the kabuli chana with salt and tea leaves (tied in a cloth bag) in a pressure cooker until completely soft. Drain and reserve the cooking stock.
   ▶ ≈0:06
2. 2
   In a non-stick pan, roast the coriander seeds, fennel seeds, and dried red chillies until fragrant.
   ▶ ≈0:28
3. 3
   Add the roughly chopped onion to the pan along with ginger and roast for 2 minutes. Set aside to cool.
   ▶ ≈0:48
4. 4
   Mash the paneer in a bowl, add a pinch of salt, and shape into small balls.
   ▶ ≈1:13
5. 5
   Transfer the roasted spices to a food processor and grind with a little of the reserved cooking stock. Add the cooked chickpeas and grind (without adding more water) until the mixture is well mashed and uniform.
   ▶ ≈1:38
6. 6
   Heat a little oil on a non-stick griddle. Grease your palms, take a portion of the chickpea mixture and spread it out. Place a paneer ball in the centre and enclose it completely, then flatten slightly. Place on the griddle and cook the remaining patties in the same way. Flip each one only once and cook until both sides are golden. Do not turn them more than once to keep them soft and tender.
   ▶ ≈2:58
7. 7
   Serve hot.
   ▶ ≈4:30