Bun Kebab

Karachi-style bun kebab with a crisp lentil-potato shami patty, egg coating, green chutney, onion and tomato in a toasted bun.

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A classic bun kebab is not simply a hamburger. Its soft shami-style patty is chilled until firm, dipped in beaten egg, pan-fried and balanced with sharp chutney and fresh vegetables.

Ingredients

• 200 g Chana dal (rinsed and soaked for 1 hour)
• 400 g Potatoes (peeled and cut into chunks)
• 700 ml Water (approximately)
• 1.5 tsp Fine salt (divided)
• 3 Dried red chillies (broken; reduce for mild)
• 1.5 tsp Cumin seeds
• 1.5 tsp Coriander seeds
• 15 g Ginger (sliced)
• 4 Garlic cloves
• 0.75 tsp Garam masala
• 20 g Fresh coriander (chopped)
• 15 g Fresh mint (chopped)
• 3 large Eggs (1 for patties and 2 beaten for coating)
• 5 tbsp Neutral oil (for frying and toasting)
• 6 Soft burger buns (split)
• 120 ml Green chutney
• 80 ml Tamarind chutney (optional)
• 1 small Red onion (thinly sliced)
• 2 medium Tomatoes (thinly sliced and blotted dry)
• 0.5 Cucumber (thinly sliced; optional)

Step-by-step method

1. Drain the soaked dal and put it in a saucepan with potatoes, water, 1 teaspoon salt, dried chillies, cumin, coriander seeds, ginger and garlic. Simmer uncovered until dal and potato are very tender and almost all water evaporates.
2. If liquid remains, stir over medium heat until the base looks dry. Spread the mixture on a tray for 10 minutes; a wet mixture produces patties that break during frying.
3. Remove any visible whole chilli stems, then pulse the mixture in a food processor until cohesive but not gluey. Mix in garam masala, coriander, mint and 1 egg.
4. Taste a pea-sized amount after microwaving it until hot, adjust salt, then shape 6 wide patties slightly larger than the buns. Chill for 20 minutes so they firm up.
5. Beat the remaining 2 eggs with a pinch of salt in a shallow bowl. Heat 2 tablespoons oil in a non-stick frying pan over medium heat.
6. Dip each patty carefully in egg, allow excess to drip, and fry in two batches for 3 to 4 minutes per side until the coating is golden and the centre reaches 75°C. Turn only once with a wide spatula.
7. Wipe the pan, add a little oil and toast the cut sides of the buns for 1 to 2 minutes until golden. Toasting creates a barrier so chutney does not immediately soak the bread.
8. Spread green chutney on both bun halves and optional tamarind chutney on the lower half. Add a hot patty, onion, tomato and optional cucumber, then close gently.
9. Return each assembled bun kebab to the pan for about 30 seconds per side while pressing lightly. Serve immediately with extra chutney; do not hold covered, because steam softens the bun.