Ingredients:

• 1/2 kg boneless skinless chicken breasts

• 1 cup split chickpeas/chana dal

• 1 large egg

• 1 red onion

• Coriander

• 1/2 tsp fennel seeds/saunf

• 1-inch cinnamon stick

• 4 cloves

• 4 - 5  green chillies

• 1- inch piece ginger

• 5 - 6 garlic cloves

• Salt to taste

• Oil for frying

Method:

1. Soak chana dal for at least 2 hours.

2. In a pan, add the chicken and salt, and mix. 

3. Cover and cook the chicken until tender.

4. Let the chicken cool down completely.

5. In a blender, add the chicken and grind it coarsely.

6. Transfer the ground chicken to a separate bowl. 

7. Now, in the same blender, add chilies, ginger, garlic, fennel seeds, cinnamon stick, cloves, and chana dal. 

8. Grind them coarsely.

9. Add the chana mixture to the chicken. 

10. Also, add the onion, coriander, salt, and egg.

11. Mix everything well and take a small portion to flatten it.

12. Heat the oil in a deep frying pan and carefully drop a few vadas into the hot oil.

13. Deep fry the vadas until they turn golden brown and crispy.

14. Transfer the fried vadas to a paper towel-lined plate and continue frying the rest of the chicken in batches.

15. Serve the crispy chicken kheema vadas immediately with mint chutney, garlic sauce, or tomato ketchup.