Karachi-Style Lentil Kebabs

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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.
  3. Add the split Bengal gram paste