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A close-up of a vegetarian Bun Kabab on a soft bun, topped with sliced red onions and a green sauce, sits on a white marble surface. Another burger is partially visible in the background.
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Bun Kabab

a substantial, spiced, balanced vegetarian burger that is classic street food.
Course Main Course, Snacks
Cuisine Pakistani
Diet Halal, Vegetarian
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 16 bun kabab
Calories 295kcal
Author Sarah Mir

Equipment

  • 1 large pot for boiling the daal
  • mini blender/ food processor for chutneys
  • food processor for making the daal kababs

Ingredients

Daal Kabab

  • 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
  • ½ cup diced onion
  • 1 small onion
  • 1 green chili
  • 5-6 mint leaves
  • ¼ cup cilantro
  • 2 eggs plus one white, whipped together for battering (optional)

Imli Chutney

  • ⅓ cup imli paste
  • 1 tsp red chili flakes
  • 1 tsp chaat masala powder
  • 1 tsp roasted cumin powder
  • 1 tsp brown sugar
  • ⅓ tsp salt
  • 1 green chili
  • ¾ cup chopped cilantro
  • ½ cup mint leaves

Green Chutney

  • ¼ cup mint leaves
  • ½ cup cilantro leaves
  • ½-3/4 tsp salt
  • ½ tsp roasted cumin powder
  • 1 clove garlic
  • 2 +2 tbsp plain yoghurt
  • 1 green chilies
  • a squeeze of lemon juice

Assembly

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

Instructions

Daal Kababs

  • Combine all the ingredients from the Daal through to the ½ cup onion in a pot, bring to a boil and simmer until the daal is cooked through. This takes 35-45 minutes but requires no active cooking.
  • Turn up the heat and dry the daal up until the moisture is completely gone.
  • Run your onion, chili, cilantro, and mint through a food processor (or chop finely)
  • Remove the herby mix and replace it with the daal, pureeing until a thick shapeable mixture forms.
  • Add the chopped mix from earlier, a squeeze of lemon juice, pulse a few times and adjust for seasoning.
  • Shape into 16 kababs or according to the size of your buns.
  • Whip your eggs well to give them some body, dip each kabab in the eggs and fry for 1.5-2 minutes on each side on medium heat, pressing lightly.

Imli Chutney

  • Blend all the ingredients in a blender, adjust for seasoning.

Green Chutney

  • Blend all the ingredients (but only 2 tbsp yoghurt) in a blender. Once it's combined whisk the other two tbsp in with a fork, adjust for seasoning.

Assembly

  • Heat your bans on a hot pan on both sides, lightly greasing the pan if needed
  • Place a dollop of imli chutney on the bottom bun, place the kabab, then the onions, then the green chutney and the top bun.

Notes

Notes: these kababs freeze very well so you can prep them ahead of time and make the chutneys a day or so before you need them. They will be good for a week. 
Chutneys: Both recipes make enough for bun kababs but if you want some to serve on the side then double the imli chutney. Also, if you don't feel like making two chutneys that one is the way to go!
TIP: Make your chutneys and prep your onions while the chana dal is boiling!

Nutrition

Calories: 295kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 646mg | Potassium: 118mg | Fiber: 6g | Sugar: 7g | Vitamin A: 526IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 12mg