Street Style Bun Kababs & Afghan Fries by @samsweetandspicetreats
4 servings
๐ซ
480 ml
Chana Daal
๐ง
60 ml
Onion
๐ถ๏ธ
2 tsp
Crushed Red Chilies
๐ถ๏ธ
13 ml
Red Chili Powder
๐ง
18 ml
Salt
๐ถ๏ธ
2 tsp
Garam Masala Powder
๐ฐ
15 ml
Cumin Seeds
๐ง
590 ml
Water
๐ฅ
2
Eggs
๐ฅ
120 g
Egg Whites
๐ฟ
300 ml
Coriander Leaves
๐ฑ
30 ml
Mint
๐ถ๏ธ
2
Green Chilies
๐
0.5 large
Lemon Juice
๐ซ
480 ml
Oil
๐
360 g
Buns
๐ฟ
Bun Kebab Chutney
๐ง
Onion
๐ฅ
3
Potatoes
๐ง
0.5 tsp
Salt
๐ถ๏ธ
10 ml
Red Chilly Powder
๐ง
2.5 ml
Chaat Masala
๐ฟ
1 cup
Coriander Leaves
๐ง
12 g
Garlic
๐
100 g
Tomato
๐ง
1 tsp
Salt
๐ถ
120 ml
Vinegar
๐ถ๏ธ
5
Green Chillies
Preparation Steps
Step 1/28
Rinse the soaked split chickpeas and drain them well.
Step 2/28
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.
Step 3/28
Pour 2.5 cups water into the pot and stir the dal mixture.
Step 4/28
Bring the dal mixture to a boil over medium-high heat.
Step 5/28
Cover the pot and cook over medium-low heat for 20 minutes, until the water has dried up and the dal is tender.
Step 6/28
Transfer the cooked dal mixture to a mixing bowl and let it cool until safe to handle.
Step 7/28
Beat 2 whole eggs and 4 egg whites in a mixing bowl until frothy.
Step 8/28
Put the cooled dal mixture into the food chopper and pulse it into a coarse paste.
Step 9/28
Add 1/4 cup coriander leaves, 2 tablespoons mint leaves, 2 green chilies, and juice from 1/2 lemon to the chopper.
Step 10/28
Process the mixture again until evenly combined but still thick enough to shape.
Step 11/28
Transfer the kebab mixture to a mixing bowl and shape it into 6 evenly sized patties.
Step 12/28
Heat about 1 cup neutral cooking oil in a frying pan over medium heat.
Step 13/28
Dip each dal patty into the frothy egg mixture, coating both sides.
Step 14/28
Fry the coated patties for 3 to 4 minutes per side until golden brown and cooked through.
Step 15/28
Remove the patties from the oil and drain them on paper towels.
Step 16/28
Coarsely chop 1 cup coriander leaves, garlic, 3 green chilies, and the tomato.
Step 17/28
Add the chopped chutney ingredients, white vinegar, and 1 heaped teaspoon salt to the blender.
Step 18/28
Blend the chutney until smooth, then set it aside for assembly.
Step 19/28
Peel the potatoes and cut them into thin fries, using a crinkle cutter if desired.
Step 20/28
Heat the remaining neutral cooking oil in a second frying pan over medium-high heat.
Step 21/28
Fry the potato fries in batches for 6 to 8 minutes until crisp and deep golden.
Step 22/28
Drain the fries on paper towels and transfer them to a mixing bowl.
Step 23/28
Season the hot fries with 1/2 teaspoon salt, 1/2 teaspoon red chili powder, and chaat masala.
Step 24/28
Slice the burger buns open and fry their cut sides in the kebab pan until lightly crisp.
Step 25/28
Spread green chutney on the bottom half of each fried burger bun.
Step 26/28
Place one cooked dal patty on each bun and add another spoonful of green chutney.
Step 27/28
Top each bun kabab with a little sliced onion and mint leaves, then close with the top bun.
Step 28/28
Serve the bun kababs immediately with the seasoned Afghani fries and extra green chutney.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
760 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
30 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Hard (3/4)
Steps
28 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@samsweetandspicetreats
Origin
Cuisine
Pakistani, South Asian, Afghan-inspired
Geographic
Pakistan, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos