Name: Karachi-Style Lentil Kebabs
Yield: Serves 4–6
Cuisine: Asian
Ingredients: 2 tomatoes, sliced; 1 onion, sliced into rings; mint and raw mango chutney; 12.5 ml/2 ½ tsp ground coriander; 7.5 ml/1 ½ tsp ground cumin; 225 g/8 oz/1 cup split Bengal gram (chana dhal), rinsed and soaked in water for 1 hour; 2 large potatoes, diced; 12.5 ml/2 ½ tsp mango powder (amchoor); 4–6 fresh mint leaves, finely chopped; 7.5 ml/1 ½ tsp salt, or to taste; 10 ml/2 tsp crushed dried red chillies, or to taste; 4–6 burger buns, split in half; vegetable oil, for shallowfrying; 2 eggs; 30 ml/2 tbsp chaat masala (see Cook’s tip)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Served in a soft burger bun, these Pakistani lentil kebabs are made with potatoes and split Bengal gram (chana dhal), making a delicious vegetarian meal. They are commonly eaten on the bustling streets of Karachi, served with mint or tamarind chutney, along with other garnishes such as sliced onions and tomatoes.

Ingredients

2 large potatoes, diced
225 g/8 oz/1 cup

Method

Cook the potatoes in a large pan of boiling water for 10–15 minutes until soft. Drain well, then return to the pan and mash until smooth. Transfer to a large bowl and leave to cool.
Drain the split Bengal gram, then cook it in a large pan of boiling water for 20–30 minutes until soft. Drain and mash until it forms a paste.
Add the split Bengal gram paste

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Karachi-Style Lentil Kebabs

Ingredients

Method

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