Soak kala chana in water for 6-8 hours.

Cook the soaked chana in a pressure cooker until soft.

Ensure the chana mashes easily between fingers when cooked.

Combine cooked kala chana, green chillies, garlic, ginger, mint, and coriander leaves in a food processor.

Pulse to create a smooth mixture.

In a large mixing bowl, combine the ground chana mixture with mashed potatoes, red chilli powder, gram flour, coriander powder, amchur, garam masala, and salt.

Mix well to combine and adjust seasoning to taste.

Divide the kebab mixture into equal portions.

Flatten each portion in the palm of your hand.

Spoon a teaspoon of hung curd in the center of each flattened portion.

Bring the edges of the kebab mixture towards the center to seal the yogurt filling.

Flatten the sealed kebabs slightly.

Heat a pan over medium heat and grease with oil.

Place the kebabs on the pan, drizzle with oil, and cook on medium heat, flipping until browned on all sides.

Serve hot with Green Chutney.