Karachi-style Bun Kebab

Rinse 100 g chana dal, cover with 500 ml water, and let soak for 4 hours. Drain, transfer the dal to a pot, add 250 ml fresh water, garlic, ginger, dried red chili, and cumin seeds. Cook over medium heat until the dal is almost fully tender, about 20 minutes. Add the potatoes and cook for another 15–20 minutes, until the dal and potatoes are soft and the liquid has evaporated.

Mash the hot mixture with a potato masher, keeping some texture rather than making it completely smooth. Mix in the chaat masala, amchur, garam masala, ground coriander, chopped green chilies, half of the finely diced red onion, half of the cilantro, and 1 tsp salt. Let the mixture cool for 10 minutes.

Shape into 4 flat patties about 1.5 cm thick. Set aside one egg for dipping and beat it. Dip each patty in the egg right before frying.

Heat 50 ml oil in a wide skillet. Fry the patties over medium heat for 3–4 minutes per side until golden brown, then transfer to a paper towel.

Beat the remaining 4 eggs with 0.5 tsp salt. In the same skillet, add 15 ml oil, pour in half the egg mixture in a thin layer, and fry the omelette for 1–2 minutes per side. Repeat with the rest of the mixture to make 2 thin omelettes, then cut each in half.

Split the buns in half and toast the cut sides in the skillet with the remaining 15 ml oil for about 1 minute. Mix the green chutney with the tamarind chutney.

On the bottom half of each bun, place a patty, drizzle with the chutney mixture, add thin slices of the remaining red onion, and sprinkle with the remaining cilantro. Top with half an omelette and the top half of the bun.

Serve the bun kebabs hot right after assembling, with extra green chutney on the side.