Bun Kabab

  • 28 Dec - 03 Jan, 2020
  • Mag The Weekly
  • Cookery


· Buns

· 1½ teaspoon salt

· ½ cup of chana lentil

· ½ teaspoon cumin seeds

· ½ teaspoon red chili powder

· ½ teaspoon black cumin seeds

· 1 sliced tomato

· 3-4 lettuce

· 1 sliced cucumber

· 2 potatoes

· 2 egg whites

· Podina or Imli chutney


Boil and mash the potatoes and keep aside. Boil the lentils in water with ½ teaspoon of salt. Boil it until becomes soft. Strain the water from the lentil. Then mix the boiled lentil with the mashed potatoes. Make round kababs out of this mixture. Dip the kababs in the stiffly beaten egg whites and shallow fry them in oil. Cut the buns in half and lightly heat them with a little oil in a frying pan. Put chutney, lettuce, kabab, cucumber and tomato slice on the bun. Top it with another half of the bun and serve hot with your favourite chutney.