Peel, wash and boil potatoes with chana dal, garlic, cumin, black pepper, dry red chili, black cardamom, green cardamom, salt, clove and cinnamon, together until chana dal becomes soft but not placid.
The water level over the ingredients should be only 1 inch above the ingredients. Grind the cooked ingredients without adding any water. Check salt at this stage.
Then add chopped green chili, chopped onion, chopped coriander leaves, kewra, saffron and lemon juice to the paste. Make small balls and flatten between your hands like an aloo tikki.
Heat oil in frying pan and shallow fry kebabs till golden brown and serve with pudina chutney.
Note: If the paste becomes too soft, you can add some roasted gram flour as a binding agent.