Rinse the soaked split chickpeas and drain them well.

Add the split chickpeas, 1/4 cup onion, crushed red chili flakes, 2 teaspoons red chili powder, 2 teaspoons salt, garam masala, and cumin seeds to the large pot.

Pour 2.5 cups water into the pot and stir the dal mixture.

Bring the dal mixture to a boil over medium-high heat.

Cover the pot and cook over medium-low heat for 20 minutes, until the water has dried up and the dal is tender.

Transfer the cooked dal mixture to a mixing bowl and let it cool until safe to handle.

Beat 2 whole eggs and 4 egg whites in a mixing bowl until frothy.

Put the cooled dal mixture into the food chopper and pulse it into a coarse paste.

Add 1/4 cup coriander leaves, 2 tablespoons mint leaves, 2 green chilies, and juice from 1/2 lemon to the chopper.

Process the mixture again until evenly combined but still thick enough to shape.

Transfer the kebab mixture to a mixing bowl and shape it into 6 evenly sized patties.

Heat about 1 cup neutral cooking oil in a frying pan over medium heat.

Dip each dal patty into the frothy egg mixture, coating both sides.

Fry the coated patties for 3 to 4 minutes per side until golden brown and cooked through.

Remove the patties from the oil and drain them on paper towels.

Coarsely chop 1 cup coriander leaves, garlic, 3 green chilies, and the tomato.

Add the chopped chutney ingredients, white vinegar, and 1 heaped teaspoon salt to the blender.

Blend the chutney until smooth, then set it aside for assembly.

Peel the potatoes and cut them into thin fries, using a crinkle cutter if desired.

Heat the remaining neutral cooking oil in a second frying pan over medium-high heat.

Fry the potato fries in batches for 6 to 8 minutes until crisp and deep golden.

Drain the fries on paper towels and transfer them to a mixing bowl.

Season the hot fries with 1/2 teaspoon salt, 1/2 teaspoon red chili powder, and chaat masala.

Slice the burger buns open and fry their cut sides in the kebab pan until lightly crisp.

Spread green chutney on the bottom half of each fried burger bun.

Place one cooked dal patty on each bun and add another spoonful of green chutney.

Top each bun kabab with a little sliced onion and mint leaves, then close with the top bun.

Serve the bun kababs immediately with the seasoned Afghani fries and extra green chutney.