Bun Kabab
a substantial, spiced, balanced vegetarian burger that is classic street food.
- Prep time
- 1 hr 10 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 1.5 cup chanay ki daal (gram lentils) ((soaked for a few hours))
- 2.5 cup water
- 1 tsp garlic paste
- 1 tbsp ginger paste
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp chili powder (cayenne)
- 1 tsp chili flakes
- 1/2 cup diced onion
- 1 small onion
- 1 green chili
- 5-6 mint leaves
- 1/4 cup cilantro
- 2 eggs plus one white, whipped together for battering ((optional))
- 1/3 cup imli paste
- 1 tsp red chili flakes
- 1 tsp chaat masala powder
- 1 tsp roasted cumin powder
- 1 tsp brown sugar
- 1/3 tsp salt
- 1 green chili
- 3/4 cup chopped cilantro
- 1/2 cup mint leaves
- 1/4 cup mint leaves
- 1/2 cup cilantro leaves
- 1/2 3/4 tsp salt
- 1/2 tsp roasted cumin powder
- 1 clove garlic
- 2 +2 tbsp plain yoghurt
- 1 green chilies
- a squeeze of lemon juice
- 16 buns
- 2-3 red onions sliced into thin rings, submerge in cold water
Instructions
- 1
Combine all the ingredients from the Daal through to the 1/2 cup onion in a pot, bring to a boil and simmer until the daal is cooked through. This takes 35-45 minutes but requires no active cooking.
- 2
Turn up the heat and dry the daal up until the moisture is completely gone.
- 3
Run your onion, chili, cilantro, and mint through a food processor (or chop finely)
- 4
Remove the herby mix and replace it with the daal, pureeing until a thick shapeable mixture forms.
- 5
Add the chopped mix from earlier, a squeeze of lemon juice, pulse a few times and adjust for seasoning.
- 6
Shape into 16 kababs or according to the size of your buns.
- 7
Whip your eggs well to give them some body, dip each kabab in the eggs and fry for 1.5-2 minutes on each side on medium heat, pressing lightly.
- 8
Blend all the ingredients in a blender, adjust for seasoning.
- 9
Blend all the ingredients (but only 2 tbsp yoghurt) in a blender. Once it's combined whisk the other two tbsp in with a fork, adjust for seasoning.
- 10
Heat your bans on a hot pan on both sides, lightly greasing the pan if needed
- 11
Place a dollop of imli chutney on the bottom bun, place the kabab, then the onions, then the green chutney and the top bun.