Place the hung yogurt in a bowl. Add the roasted gram powder, salt, one teaspoon chilli powder, half a teaspoon cardamom powder, one-fourth teaspoon cinnamon powder and one-fourth teaspoon pepper powder and mix well.
Divide into twenty equal portions. Moisten your hands and flatten each portion to give the kababs a smooth, even shape. Heat one teaspoon in the Grill Pan and place five kababs, with a little space between each.
Fry the kababs till the underside is a light golden brown. Flip over gently, drizzle one teaspoon ghee all around and fry till both the sides are equally golden.
Drain and set aside. Heat three teaspoons ghee in another non stick pan and fry onion till golden brown. Drain on absorbent paper and grind to a paste.
Heat remaining ghee in the pan, add garlic, remaining chilli powder, fried ground onions, clove powder, remaining cardamom powder, cinnamon powder, pepper powder and the salt, and sauté till the ghee separates.
Add the kababs and gently mix into the masala. Serve immediately.