Boil chick peas until soft soak soya chunks in hot water for 15 minutes and squeeze dry grind the boiled black chick peas and squeezed soya chunks in a blender to a fine paste avoid adding water to keep the mixture firm
Now in a mixing bowl combine the ground paste with chopped onion ginger garlic green chillies coriander leaves and all dry spices add the roasted gram flour as a binder and mix well until forms a problem dough grease your palms and shape the mixture into small round patties
Now heat a little oil in a nonstick pan and shallow fry the kababs on a medium heat until they are golden brown and crispy on both sides Assemble the roll warm the paratha on a tawa spread a layer of green chatney and tomato sauce on paratha place two kababs in the center top with sliced onions and sprinkle chaat masala add some squeez of lemon roll it up tightly and wrap it in foil serv hot cal 400 carb 40 fats 10 protein 20
