Boil or pressure cook kale chane in 1½ cup of water with salt for 10-15 minutes or 4-5 whistles till they are soft.

Let it cool down completely. Drain the chana and keep the water aside.

Don’t throw away this water. You can drink this as soup or add this to curries.

In a food processor, combine the drained chane, onions, green chilies, ginger, and garlic.

Process it until smooth. You can keep the mixture a little coarse also.

Take it out in a bowl. Add chopped coriander leaves, red chili powder, chaat masala and mix everything.

Taste and check if more salt is required.

scoop up a spoonful of mixture in your hands and shape it into Patties of desired size and shape. Place all patties on a plate and keep in the fridge for 15-20 minutes.

This is an optional step but I have found this to be helpful before baking.

Preheat the oven at 200 C. Brush the baking sheet with olive oil. Place all the patties on it. Brush the top of the patties with olive oil.

Bake for 20-25 minutes flipping the patties halfway. It should be perfectly crisp on both sides. Serve Kale Chane Kebab hot with green chutney or ketchup.