Soak chana dal for 3 hours and boil till soft. Clean the kheema, drain the water used for cleaning, and boil. Grind dal and kheema with turmeric, chilli powder, amchur, very finely chopped onion, mint and coriander leaves, ginger/garlic paste and salt to taste in a grinder to make a dry paste.
Form them into flat rounds and deep fry till brown and crisp.
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.