Clean, wash and soak black chana for six to eight hours.
Discard the water, boil them in a pressure cooker with a little turmeric powder and a pinch of salt for five whistles. Let the pressure release by itself.
Boil the potato.
Cut the onion finely.
Grind green chilli and ginger.
Take oil in a pan, add onion and saute for sometime. It should be translucent, put the green chilli and ginger paste to it, continue to saute it for a minute. Keep it aside.
Drain the water from brown chick peas and mash it. I used the potato masher, alternatively you can grind them,
Mix the mashed chick pea and potato with the onion mixture. Add amchur powder, coriander powder, chilli powder and cumin powder. Put salt and oats flour. Mix all of them together.
Heat a skillet.
Make them in the shape of a kebab and cook them on the skillet with a little oil. After a while, flip them and let cook the other side.
Serve hot with dip. Repeat for the rest of the dough.
To make the mint and coriander dip:
Wash the mint and coriander leaves.
Grind them with green chilli and garlic.
Put a little salt.
Add the hung curd to it and mix it.
Cover it and chill for sometime.