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.

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.

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.

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.