To make hung curd, take 3 cup of curd in a muslin cloth, tie it with rubber band and hang it for 2-3 hrs till all water drain from curd. On a kitchen towel add a layer of paper towel and place hung curd along with muslin cloth on it, wrap it tightly and keep it in fridge overnight. Next day, remove hung curd from cloth and use it for making kabab. Course grind the black chickpeas in to grinder or food processor.
In a mixing bowl, add hung curd, grind chana, coriander leaves, roasted gram flour, black salt, cumin powder, ginger, nuts (almond and pista), mint & coriander chutney, garam masala and little salt.
Mix all together very nicely. It will be little sticky. Add little more roasted gram flour if needed but not too much.
Grease your Palm with some oil. Take small portion of mixture and make a round ball. Dust the ball into flour and give a kabab shape.
Make all kabab following the same process. Keep it into plate.
Heat little oil in non-stick pan at medium heat. Once it hot, place the raw kababs on to hot pan.
Shallow fry the kababs till it gets golden color from all side at medium heat.
Once its done, remove from pan and place it on paper towel.