Fuel your Ramadan with Shilpa Shetty's Chickpea Kebabs

In a large bowl, mash the cooked lentils and chickpeas together using a fork or potato masher until well combined

Add the chopped onion, green chilies, cilantro, grated ginger, garam masala, cumin powder, coriander powder, and salt to the mashed lentil-chickpea mixture. Mix well to combine all the ingredients thoroughly

Gradually add chickpea flour (besan) to the mixture, one tablespoon at a time, until the mixture comes together and can be easily shaped into kebabs. The besan helps bind the mixture together

Divide the mixture into equal portions and shape them into kebabs of your desired size and shape. You can shape them into patties or cylindrical shapes

Heat oil in a non-stick skillet or frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan, leaving some space between them

Cook the kebabs for about 3-4 minutes on each side or until they turn golden brown and crispy on the outside. You may need to cook them in batches depending on the size of your pan

Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to drain any excess oil