Bun Kabab Recipe

Soak the chana daal in water while you prep the rest.

⏱ 120 min

Put the beef, drained daal, chopped onion, ginger-garlic paste, whole spices, salt and water in a pot. Bring to a boil, cover and cook on low until the meat is tender and the daal is soft.

⏱ 50 min

Uncover, raise the heat and cook, stirring, until every bit of water has dried and the mixture looks dry. Remove the cinnamon and black cardamom pod, then let it cool.

⏱ 10 min

Grind the mixture in a chopper to a smooth, pliable paste. Mix in the green chillies, coriander and mint, and shape into 6 large, flat patties slightly wider than the buns.

Blend all the chutney ingredients until smooth. It should be thick enough not to soak the bun.

Heat the oil on a tawa over medium heat. Dip each patty in beaten egg, letting extra egg spread around it in the pan, and fry until golden with crisp lacy edges on both sides.

⏱ 5 min

Split the buns, butter the cut sides and toast them face-down on the tawa until golden.

⏱ 2 min

Spread chutney on the bottom half, add the kabab, onion rings, tomato and ketchup, close and press lightly. Serve hot.