A delicious Mumbai street food classic! Spiced egg and lentil patties are shallow-fried until crisp, then tucked into a soft, butter-toasted bun with zesty chutneys and onions. The perfect savory snack or quick meal.
Prep20 min
Cook20 min
Soak120 min
Servings4
Serving size: 1 piece
515cal
18gprotein
68gcarbs
Ingredients
0.5 cup Chana Dal (Soaked for at least 2 hours)
4 pcs Large Eggs (Hard-boiled and peeled)
1 medium Potato (Boiled, peeled, and mashed)
1 medium Onion (Finely chopped for the patty)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
Crispy, aromatic egg stuffed bun kebab – a hearty, energy-giving comfort food for any craving!
This awadhi dish is perfect for snack. With 515.01 calories and 18.08g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
0.5 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tsp Chaat Masala (Divided for patty and garnish)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Vegetable Oil (For shallow frying)
4 pcs Ladi Pav (Or soft burger buns)
2 tbsp Butter (For toasting the buns)
4 tbsp Green Chutney (For serving)
4 tbsp Tamarind Chutney (For serving)
0.5 cup Onion Rings (Thinly sliced, for garnish)
Instructions
1
Prepare the Kebab Mixture
Drain the soaked chana dal. In a pressure cooker, add the dal and 1 cup of water. Cook for 3-4 whistles until the dal is soft but still holds its shape. Drain thoroughly and let it cool completely.
In a large mixing bowl, grate the hard-boiled eggs. Add the cooled, cooked chana dal and the mashed potato.
Add the finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, and mint leaves to the bowl.
Season with turmeric powder, red chili powder, garam masala, 0.5 tsp of chaat masala, salt, and lemon juice.
Using your hands, mix all the ingredients well until a firm, uniform mixture is formed. If the mixture feels too wet, add 1-2 tablespoons of roasted gram flour (besan) or breadcrumbs.
2
Shape and Fry the Kebabs
Lightly grease your palms with oil. Divide the mixture into 4 equal portions.
Shape each portion into a round, flat patty (kebab), about 3/4-inch thick. Ensure there are no cracks on the edges.
Heat the vegetable oil in a non-stick skillet or pan over medium heat for shallow frying. The oil should be hot but not smoking.
Carefully place the kebabs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
Fry for 4-5 minutes on each side, flipping gently, until they are golden brown, crisp, and cooked through.
Once fried, transfer the kebabs to a plate lined with paper towels to drain excess oil.
3
Toast the Buns
Slice the ladi pav or buns horizontally, leaving one edge connected like a hinge.
In the same pan (or a clean one), melt the butter over medium-low heat.
Place the buns, cut-side down, onto the melted butter. Toast for 1-2 minutes until they are warm, fragrant, and lightly golden brown.
4
Assemble and Serve
Take a warm, toasted bun and open it.
Generously spread a layer of green chutney on one inner side and tamarind chutney on the other.
Place a hot, freshly fried egg kebab patty inside the bun.
Top the kebab with a few raw onion rings.
Sprinkle the remaining 0.5 tsp of chaat masala over the onions for an extra tangy flavor.
Close the bun and serve immediately for the best taste and texture.
