• In a small frying pan, roast besan until lightly golden and aromatic. Allow it to cool down.
• In a large bowl, combine all the ingredients and mix well until everything comes together into a firm dough. If the mixture feels sticky, add more roasted besan or breadcrumbs, one tablespoon at a time, until it holds its shape.

Air Fryer Method

• Place an air fryer parchment liner in the basket. Transfer the kebab mixture onto the liner and use a silicone spatula to spread it evenly into an 8x8-inch square.
• Divide into four strips by gently pushing the mixture apart to create slight gaps between each kebab. Make horizontal indentations about ½ inch apart along each strip.
• Lightly spray or brush oil on top. Air fry at 360°F for 12 to 15 minutes until the tops are golden brown.

Oven Method

• Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil.
• Transfer the mixture onto the sheet pan and spread evenly into an 8x8-inch square. Divide into four strips, gently pushing the mixture apart to create slight gaps. Make horizontal indentations about ½ inch apart along each strip and smooth out the tops.
• Lightly spray with oil. Bake for 15 minutes or until the tops start to turn golden brown. Then broil on high for 1 to 2 minutes.

Stovetop Method

• Shape the mixture into small round patties, oval logs, or press around skewers for a seekh-style kebab.
• Heat a thin layer of oil in a non-stick skillet over medium heat and cook the kebabs until golden and crispy, flipping halfway through.