Bun Kebab Recipe

Cook lentils

Rinse the mung dal (or red lentils) until water runs clear. Combine the lentils with 250 ml water in a small saucepan, bring to a simmer and cook gently until very soft and almost breaking down (about 12–15 minutes). Drain any excess water and mash lightly; set aside to cool slightly.

Cook chicken

Place the chicken in a pot with 200 ml water, 1/4 tsp salt and a pinch of pepper. Bring to a gentle simmer and poach until just cooked through (10–12 minutes depending on thickness). Remove chicken, reserve 50 ml of the cooking liquid, and shred the chicken finely once cool enough to handle.

Make patty mix

In a food processor, combine the cooked lentils, shredded chicken, roughly chopped onion, cilantro, mint (if using), green chili, garlic, ginger, ground cumin, ground coriander, garam masala, red chili powder and 1 tsp salt. Pulse until the mixture comes together but still has some texture — you want a cohesive paste, not a puree. Add the egg and breadcrumbs/semolina plus 1–2 tbsp of the reserved cooking liquid if the mixture feels dry. Pulse briefly to combine. Taste and adjust seasoning.

Form patties

Divide the mixture into 2 equal portions (this recipe yields two small patties; to make a single large Bun Kebab for one, use both patties stacked in one bun). Wet your hands and shape each portion into a flat, round patty about 1–1.5 cm thick. Dust lightly with a little extra breadcrumbs if sticky.

Pan-fry patties

Heat a nonstick skillet over medium heat and add the oil. Once hot, add the patties and cook 3–4 minutes per side until golden brown and heated through. If patties are thick, cover the pan for 1–2 minutes on low to ensure they cook through. Transfer to a paper towel-lined plate.

Make the sauce

In a small bowl whisk the yogurt with tamarind paste, sugar, 1/4 tsp salt and roasted cumin powder until smooth. Taste and adjust balance — it should be tangy with a touch of sweetness. If too thick, thin with 1–2 tsp water.

Prepare bun and veggies

Butter the cut sides of the bun lightly. Toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Arrange cucumber, tomato slices and sliced red onion so they are ready to assemble.

Assemble the Bun Kebab

Spread a generous tablespoon of the yogurt-tamarind sauce on the bottom bun. Place one patty on top (or stack both patties for a very hearty serving). Spoon another tablespoon of sauce over the patty. Add tomato slice, some cucumber, red onion, a drizzle of optional green chutney or pickled chilies, and sprinkle chopped cilantro and a pinch of chat masala. Top with the bun crown.

Serve immediately while patties and bun are warm with a lemon wedge on the side to squeeze over before eating. Offer extra yogurt-tamarind sauce and pickles alongside.