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Bun Kababs with Imli and Green Chutney Recipe

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4.3 from 8 reviews

Bun Kabab is a flavorful Pakistani street food favorite, featuring spiced gram lentil patties fried to perfection, layered with tangy tamarind (imli) chutney, refreshing green chutney, and crisp onions in soft buns. This recipe combines slow-cooked lentils with aromatic spices and fresh herbs to create a satisfying vegetarian sandwich that’s both hearty and vibrant.

Ingredients

For the Daal Kababs

  • 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 egg white, whipped together for battering (optional)

For the Imli Chutney

  • 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

For the Green Chutney

  • 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 (total 4 tbsp)
  • 1 green chili
  • A squeeze of lemon juice

For Assembly

  • 16 buns
  • 2-3 red onions, sliced into thin rings and submerged in cold water

Instructions

  1. Cook the Daal: In a pot, combine soaked gram lentils, 2.5 cups water, garlic paste, ginger paste, salt, garam masala, cumin powder, chili powder, chili flakes, and 1/2 cup diced onion. Bring to a boil, then reduce to a simmer and cook covered for 35-45 minutes until the lentils are fully cooked and soft. This step requires no active stirring.
  2. Dry the Daal: Turn up the heat and continue cooking until all moisture evaporates, and the daal becomes dry and thick enough to shape.
  3. Prepare Herb Mix: Process the whole small onion, green chili, mint leaves, and cilantro in a food processor until finely chopped, or chop them finely by hand.
  4. Puree the Daal: Remove the herb mixture from the processor and replace it with the dry daal. Puree the daal until you get a thick, shapeable paste.
  5. Combine Mixture: Add the chopped herb mix back to the pureed daal, squeeze in some lemon juice, pulse a few times to mix, and adjust seasoning to taste.
  6. Shape Kababs: Divide the mixture into 16 equal portions and shape into kababs that will fit your buns.
  7. Batter and Fry Kababs: Whisk eggs and egg white until well combined to form a batter. Dip each kabab in the batter, then fry on medium heat in a lightly oiled pan for 1.5-2 minutes per side, pressing gently, until golden and cooked through.
  8. Make Imli Chutney: Blend imli paste, red chili flakes, chaat masala powder, roasted cumin powder, brown sugar, salt, green chili, cilantro, and mint leaves until smooth. Adjust seasoning as needed.
  9. Make Green Chutney: In a blender, combine mint leaves, cilantro leaves, salt, roasted cumin powder, garlic, green chili, and 2 tbsp yoghurt. Blend until smooth. Transfer to a bowl and whisk in the remaining 2 tbsp yoghurt by hand. Adjust seasoning and lemon juice if needed.
  10. Prepare Onions: Drain the sliced red onions from cold water and pat dry; this reduces sharpness and adds crunch.
  11. Assemble the Bun Kababs: Heat buns in a hot pan, lightly greasing if desired, and toast both sides. Spread a generous dollop of imli chutney on the bottom bun, place a kabab on top, add a layer of soaked red onions, spread green chutney over the onions, and finish with the top bun.

Notes

  • Soaking the lentils for a few hours before cooking helps reduce the cooking time and improves texture.
  • Egg batter for kababs is optional; you can skip it for a vegan version but the kababs might be a bit more delicate to handle.
  • Soaking sliced onions in cold water removes pungency and adds crunch to the sandwich.
  • You can adjust the spice levels in the chutneys and kababs according to your preference.
  • Use fresh herbs for best flavor and vibrant color in chutneys.
  • Cook the lentils thoroughly to ensure the kababs hold together well during frying.

Find it online: https://marthatasty.com/bun-kababs-with-imli-and-green-chutney-recipe/