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Ingredients:

Yogurt, thick 480 gm/2 cups
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon powder a large pinch
Cloves powder 5 gm/1 tsp
Cooking oil 120 gm/ ½ cup
Garlic paste 10 gm/2 tsp
Milk 60 ml/ ¼ cup
Onions, sliced fine 60 gm/ ¼ cup
Red chilli powder 10 gm/2 tsp
Roasted gram, powdered 120 gm/ ½ cup
Salt to taste

Method:
Hang yogurt in a muslin cloth for 2 hours till all the whey drains out. Add roasted gram, salt and half of all the spices (red chilli, clove, cardamom, cinnamon and black pepper powders) to the curd and mix well. Divide into 20 equal parts. Flatten to get a smooth, even shape. Heat oil in a pan and fry kebabs, a few at a time, to a light golden colour.
Keep aside. In the same oil, fry onions till crisp and golden brown. Remove. Cool and grind the onions. Now add salt, garlic paste, ground onions and remaining half of all the spices to the oil. Stir-cook for a few minutes. Add kebabs. Turn gently till each piece is coated with the masala.
Sprinkle milk on the kebabs. Let sizzle for 10 seconds.
Time: Preparation: 2 ½ hours, Cooking: 30 minutes
To Serve: Serve at once as part of the main course.