Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked).
Bring to a boil, lower the heat and cook, covered till soft.
Remove from heat and when cool grind to a thick dough-like paste.
Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").
Heat the oil in a non-stick frying pan and pan-fry on both sides till brown.
Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side.
You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.
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Key Ingredients: Lotus Stem, black Cardamom, bengal gram (split), Ginger, Garlic, Onion, Coriander leaves, salt, green chillies, Lemon rind, clarified butter, vegetable oil