Place all the masalas in a dry grinder and powder them, keep aside
If using the whole wheat bread, grind to a powder and keep aside
Add the boiled chana to a blender and grind along with the masalas
Place the chana blend in a bowl, add grated carrots, beetroot, also add the finely minced onion garlic, boiled Suran, chopped green chilies, coriander, and mint leaves, chopped nuts and rock salt, and whole wheat bread powder mix well
Add lemon juice, taste and add salt if needed and mix well, taste and adjust seasonings
Shape into medium-sized flat round/ oval kababs
Roll each of the kababs in a mixture of dry bread crumbs+ fine rava+ very little cornflour if you want a crispy coating or you may directly shallow fry them
Heat a little oil in a non-stick flat pan and shallow fry the kababs on a moderate flame on both sides till deep golden brown
Serve hot with onion rings and mint chutney
Can be served as a dahi -chaat with tangy date chutney