Place the channa dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.
Place the channa dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.
Remove the mixture to a bowl and add the coriander powder, chopped chipotle chilli and sauce, corn flour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.
Shape the mixture into tiny patties, about 3/4 of an inch in diameter.
Spray oil on a cast-iron or non-stick griddle and heat.
Place the kebabs one at a time, with a little distance between each, on the griddle.
Cook over medium-high heat about a minute on each side or until golden-brown.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.