Wash soaked chana again and boil with 1 tsp salt in a pressure cooker. When done, drain boiled chana and you may reserve water for any other use, otherwise discard it.
Preheat the oven at 200°C. grease the baking tray and keep aside.
Now take curd, bhuna jeera powder, 0.5 tsp salt, red chili flakes, mixed herbs and vinegar (Or Lemon juice) in a small bowl and beat well. Keep aside the dressing.
Take boiled chana and roughly chopped vegetables in a wide big bowl and mix well with curd dressing.
Now take this in a food processor and grind roughly (should not be a paste).
Transfer the mix in bowl and start making small sized round shaped flat kababs.
Arrange in a greased tray, brush some oil over it and bake in a preheated oven for 10-15 minutes at 200°C and then flip them and bake again for 15 minutes or until change in color. (You may also shallow fry them)
Serve hot with mint chutney.
Jains or others who don’t eat root vegetables, can cook without using beetroot.
You may reserve this healthy drained water after boiling the chana and use it either to cook rice, add to any gravy or soup or you may feed a little quantity to toddler or infant.
Adjust salt as per your taste.
If servings to kids, adjust chili as per their tolerance.
You may add any other vegetables also, easily available to you.
You may also shallow fry them.
For better results, mix chopped vegetables with boiled chana, while it is hot. It will help to reduce the rawness of vegetables itself.