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If you’re craving a snack that bursts with vibrant flavors and textures, then the Bun Kababs with Imli and Green Chutney Recipe is your perfect go-to. This cherished street food classic transforms humble lentils into golden, crisp kababs layered with sweet tangy imli (tamarind) chutney and refreshingly zesty green chutney, all sandwiched between soft buns. This recipe offers a wonderful balance of spicy, sweet, and herbal notes, delivering an irresistible bite that feels like a warm hug from your favorite food vendor. Once you make these at home, you’ll understand why Bun Kababs with Imli and Green Chutney Recipe holds a special place in food lovers’ hearts everywhere.

Ingredients You’ll Need

Three small sandwiches are placed in a row on a white marble board. Each sandwich has a golden-brown soft bun on top and bottom, with a visible grilled patty inside, topped with thin slices of bright purple onion and a green sauce spread on the bottom bun. Behind the sandwiches, there are two white plates; one filled with thinly sliced purple onions, and another holding a blue and white patterned bowl containing a dark sauce with a spoon inside. Next to it, another similar bowl contains a green sauce. The whole scene is shown on a white marble surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, everyday ingredients that come together to create extraordinary taste and texture. Each element plays a vital role—from the hearty gram lentils forming the kababs’ base to the fresh herbs in the chutneys, every bite feels layered and fresh. Let’s dive into the essentials that make this dish so unforgettable.

1.5 cup chanay ki daal (gram lentils) (soaked): The creamy heart of your kababs that provides protein and a nice, tender bite.
2.5 cup water: For cooking the lentils perfectly without becoming mushy.
1 tsp garlic paste: Adds a warm, pungent foundation to the kabab mix.
1 tbsp ginger paste: Brings a fresh, slightly spicy brightness.
1 tsp salt: Essential to elevate every flavor in the kababs and chutneys.
1 tsp garam masala: Infuses a warm, complex spice aroma.
1 tsp cumin powder: Earthy notes that tie all the spices together.
1 tsp chili powder (cayenne): Adds heat that wakes up the palate.
1 tsp chili flakes: Extra spicy kick and texture crunch in the kababs.
1/2 cup diced onion: Provides slight sweetness and texture in the kabab batter.
1 small onion, 1 green chili, 5-6 mint leaves, 1/4 cup cilantro: These fresh elements brighten up the kababs with herbaceous tones and mild heat.
2 eggs plus one white, whipped together (optional): Acts as a light batter helping the kababs hold shape and get a golden crust when fried.
1/3 cup imli (tamarind) paste: The star ingredient lending tangy, sweet notes to the imli chutney.
1 tsp red chili flakes: For some gentle heat in the imli chutney.
1 tsp chaat masala powder: Adds a zesty, savory edge to balance sweetness.
1 tsp roasted cumin powder: Deepens the smoky, earthy flavors in the chutney.
1 tsp brown sugar: Balances the tang with mellow sweetness.
1/3 tsp salt: Tunes the chutney just right.
1 green chili, 3/4 cup chopped cilantro, 1/2 cup mint leaves: Fresh herbs and spice for the green chutney’s lively zing.
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: Creamy, tangy, and herbaceous combo that makes the green chutney a perfect cooling companion.
1 green chili, a squeeze of lemon juice: Brightens and balances the chutney’s flavors.
16 buns: Soft, fresh buns hold all the delicious components together.
2-3 red onions sliced into thin rings (submerged in cold water): Crisp, mild onions add crunch and slight sweetness in the sandwich.

How to Make Bun Kababs with Imli and Green Chutney Recipe

Step 1: Cook the Lentils

Start by combining the soaked gram lentils, water, garlic paste, ginger paste, salt, garam masala, cumin powder, chili powder, chili flakes, and half a cup of diced onion in a pot. Bring to a boil and then simmer gently, allowing the lentils to cook fully until tender. This slow simmering process releases deep flavors while ensuring the lentils hold together without turning into mush.

Step 2: Dry the Lentils

Once the lentils are soft, turn up the heat and stir gently to evaporate any excess moisture. The goal here is to get a dry, thick mixture that can be shaped into kababs easily. This step is crucial so your kababs won’t fall apart during frying.

Step 3: Prepare the Herb Mix

While the lentils cook, finely chop or pulse in a food processor the small onion, green chili, mint leaves, and cilantro. This fresh herb and spice medley brings brightness and a slight kick to the kababs later on.

Step 4: Blend the Mixture

Replace the herb mixture in your processor or bowl with the thickened lentils and pulse until you achieve a thick, smooth but sturdy texture. Now fold in the chopped herb mix, a squeeze of lemon juice, and adjust seasoning to your taste. This layered blending brings contrasting flavors and textures that make every bite exciting.

Step 5: Shape and Fry the Kababs

Shape the mixture into 16 even kababs, sizing them to fit your buns perfectly. Whisk your eggs with one egg white until slightly frothy, then dip each kabab gently into this egg batter. Fry the kababs in a medium-heated pan for about 1.5 to 2 minutes per side, pressing lightly with a spatula to get a golden crust that’s satisfyingly crisp outside and tender inside.

Step 6: Prepare the Imli Chutney

For the tangy tamarind chutney, simply blend together imli paste, red chili flakes, chaat masala, roasted cumin powder, brown sugar, salt, and the green chili with fresh cilantro and mint until smooth. Adjust seasoning so it strikes that perfect balance between sweet, sour, and spicy.

Step 7: Make the Green Chutney

In a blender, combine the herbs, a clove of garlic, roasted cumin powder, salt, green chili, lemon juice, and 2 tablespoons of plain yoghurt; blend until smooth. Then, whisk in the remaining 2 tablespoons of yoghurt by hand. This gives the chutney a creamy texture that cools down the bite of the kababs wonderfully.

Step 8: Assemble the Bun Kababs

Heat your buns lightly on a pan to give a slight crunch and warmth. Spread a generous dollop of the imli chutney on the bottom bun, add the perfectly fried kabab, top with soaked onion rings for crunch, drizzle luscious green chutney, then crown it all with the top bun. Get ready for some serious flavor explosion!

How to Serve Bun Kababs with Imli and Green Chutney Recipe

The image shows a close-up of a small sandwich on a white marbled surface. The sandwich has three main layers inside a soft, golden-brown bun: the bottom layer is a thick beige patty with some grilled marks, the middle layer has two thin slices of light purple onion, and there is a green sauce with a slightly creamy texture spread between the layers. The top bun is smooth and slightly shiny. In the out-of-focus background, there are white bowls with blue patterns and an orange teapot. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly sliced red onions soaked in cold water give a crunchy, mildly sweet bite that contrasts beautifully with the spicy kababs and sweet chutneys. If you like, add some extra fresh mint or cilantro leaves on top for that herbal punch.

Side Dishes

Bun Kababs pair wonderfully with simple, cooling sides like a cucumber raita or a crisp salad with lemon dressing. These add lightness and freshness to balance the heavy and rich nature of the kababs, making your meal feel complete and satisfying.

Creative Ways to Present

For a fun twist, serve the kababs deconstructed as a platter with kababs, chutneys, onions, and buns arranged separately so guests can customize their own bites. Alternatively, cut the assembled buns into small sliders to serve as crowd-pleasing snacks at parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

After cooking, you can refrigerate the kababs in an airtight container for up to 3 days. Keep the chutneys separate to maintain their fresh flavors and textures until you’re ready to serve.

Freezing

Bun kababs freeze beautifully! Arrange the kababs on a tray and freeze them individually before transferring to a freezer bag. They can be stored for up to one month. Thaw in the fridge before reheating for best results.

Reheating

To reheat, gently pan-fry the kababs on medium heat or warm them in the oven to regain that crispy outer crust. Avoid microwaving as it can make the kababs soggy. Reheat buns separately on a skillet or in the oven until warm and slightly toasted for the perfect texture.

FAQs

Can I make Bun Kababs with Imli and Green Chutney Recipe vegan?

Absolutely! Skip the eggs used for battering and you can use a plant-based yoghurt for the chutneys. The kababs may be a bit more delicate when frying, so handle carefully or consider baking them instead for a vegan-friendly version.

What type of lentils are best for these kababs?

Chanay ki daal, also known as split gram lentils, are ideal because they cook down to a creamy texture while holding shape well. They provide the perfect balance of firmness and fluffiness needed for kababs.

How spicy is this recipe?

The recipe has a moderate heat level from chilies and chili powder, but you can easily adjust it up or down based on your preference. The green chutney also adds a fresh cooling effect that balances the spice nicely.

Can I prepare the chutneys in advance?

Yes! Both the imli and green chutneys can be made a day ahead and stored in the refrigerator. This actually allows the flavors to meld beautifully, enhancing the taste when served.

What are some alternatives to the buns?

If you’d like to try something different, you can serve the kababs with pita bread, naan, or even lettuce wraps for a low-carb alternative. Each option offers a unique way to enjoy the flavors of the kababs and chutneys.

Final Thoughts

I cannot recommend enough trying the Bun Kababs with Imli and Green Chutney Recipe at home. It’s one of those dishes that brings together familiar comforts with bold, exciting flavors in every bite. Whether you’re treating your family to a special weekend meal or impressing friends with an inspired street food classic, this recipe is sure to become one of your favorites to make again and again.

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