Soak the chana dal in water for at least 1 hour prior to making the kebab.

Chop onions and jalapeños. Boil and mash potato. Keep them aside.

Now add the soaked, strained chana dal and sauté for a minute.

Add sufficient water, enough to cover the dal. Cook on a medium flame until all the water evaporates. At this point, check if the dal is cooked by pressing it between fingers. If it breaks easily it is cooked.

Remove from heat and let it cool. Once cooled, add the cooked dal and sliced mushrooms to a grinder/ food processor. Dry grind.

Empty the mushroom- dal mixture to a medium mixing bowl. Add the mashed potato, cilantro, jalapeños (or green chili), red chili powder, ginger, garam masala, coriander powder and salt and mix.

You will obtain a dough like mixture. Heat oil in a frying pan. In a plate, take enough breadcrumbs, to coat the patties.

Divide this dough into 20 -22 medium balls. Flattened them and coat with breadcrumbs.

Shallow fry the patties in batches until golden brown and crunchy on both sides.

Remove and drain excess oil on an absorbent paper towel before serving.

Your Mushroom kebab are ready! Enjoy with a chutney/ ketchup/ sauce side.