Mooli Bun Kebab, Lasooni Methi Chutney Recipe

Prepare the radish

Grate the peeled mooli coarsely. Place the grated radish in a clean kitchen towel or fine sieve and squeeze out as much moisture as possible into a bowl. Reserve the squeezed liquid (you can discard after use). Removing moisture is important so the patties bind and don't get soggy.

Mix base and binders

In a large mixing bowl combine the squeezed grated radish, mashed potatoes, finely chopped onion, green chilli, grated ginger and chopped coriander. Add besan (gram flour), breadcrumbs, cumin powder, garam masala, turmeric, red chilli powder and salt. Mix thoroughly until evenly combined. The mixture should be moist but hold together; if too wet, add 1-2 tbs more breadcrumbs or 1 tbs besan.

Rest and shape

Let the mixture rest for 8–10 minutes so the besan and breadcrumbs absorb liquids. After resting, divide the mixture into 8 equal portions for medium-sized sliders (or 4 larger patties). Shape each portion into a smooth round flattened patty about 1–1.5 cm thick. Lightly coat the patties with a few extra breadcrumbs on both sides if they feel sticky.

Pan-fry the kebabs

Heat a non-stick or cast-iron skillet over medium heat and add 1–2 tbs oil. When the oil is hot (shimmering but not smoking), place 3–4 patties without overcrowding. Cook for 3–4 minutes on the first side until golden-brown, then flip carefully and cook another 3–4 minutes until both sides are evenly crisp and cooked through. Add a little more oil between batches as needed and cook remaining patties. Transfer cooked patties to a plate lined with paper towels to drain any excess oil.

Prep the greens and aromatics

Roughly chop the washed methi leaves, coriander and mint (if using) to help the blender. Peel the garlic cloves and roughly chop the green chilli (remove seeds if you prefer less heat).

Blend the chutney

In a blender or food processor add methi leaves, coriander, mint, garlic, green chilli, roasted cumin seeds, lemon juice, sugar, salt and yogurt (if using). Add 30 ml water to start. Blend to a smooth but slightly coarse texture—scrape down the sides and add a little more water (1 tbs at a time) if needed to reach a spreadable consistency. Taste and adjust salt, lemon or sugar. The chutney should be bright, garlicky and slightly tangy.

Finish

Transfer chutney to a bowl. If you prefer an extra garlicky punch, finely mince one more garlic clove and stir into the chutney. Keep refrigerated until assembly; it will keep for 2–3 days.

Prepare garnishes and toast buns

Lightly toss the thinly sliced red onions with chaat masala and lemon juice if desired. Cut buns in half. Heat a skillet over medium-low heat and add butter; toast the buns, cut-side down, for 1–2 minutes until golden and slightly crisp. Keep warm.

Assemble the bun kebabs

Spread 1–2 tbs of lasooni methi chutney on the bottom half of each toasted bun. Place a lettuce leaf, then a hot mooli patty on top. Add a slice of tomato and some spiced sliced onion. Smear a little more chutney on the top bun (or a dot of yogurt if you like) and close the sandwich.

Serve

Serve the mooli bun kebabs immediately with lemon wedges and any remaining chutney on the side. These are best eaten hot while the patties are crisp; refrigerate leftover patties and chutney separately and reheat gently in a skillet.