Mix all ingredients with the cooked gram, except the oil and bread slices.
Keep for 30 mins.
Dip bread slices in water, squeeze and add to the kebab mixture.
Alternatively, mix in the bread crumbs.
Mix well and make 10 sausage or round shaped kebabs out of it.
Refrigerate for 20 mins.
Deep fry in hot oil till golden brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.