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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.
Prepare the Kebab Mixture
Shape and Fry the Kebabs
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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 529.45 calories per serving with 18.83g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner or brunch.
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Toast the Buns
Assemble and Serve
Replace the hard-boiled eggs with 1 cup of crumbled paneer (Indian cottage cheese) or an additional large boiled potato for a delicious vegetarian alternative.
Instead of shallow-frying, bake the kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until golden and crisp. Use whole wheat buns.
Finely chop and add vegetables like carrots, bell peppers, or green peas to the kebab mixture for added nutrition and texture.
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the mixture for extra heat.
The combination of eggs and chana dal provides a high-quality protein boost, which is crucial for muscle repair, immune function, and keeping you feeling full and satisfied.
Chana dal is packed with dietary fiber, which aids in healthy digestion, helps maintain stable blood sugar levels, and contributes to heart health.
The complex carbohydrates from the lentils and potato, combined with protein, offer a steady release of energy, making this an ideal snack to combat midday slumps.
One Egg Bun Kebab contains approximately 350-400 calories, depending on the size of the bun, the amount of oil absorbed during frying, and the chutneys used. It's a substantial and satisfying snack.
It's a balanced dish with protein from eggs and dal, and carbs from the potato and bun. However, it is shallow-fried. To make it healthier, you can bake or air-fry the kebabs and use whole wheat buns.
This is usually due to excess moisture. Make sure your boiled chana dal and potato are very well-drained and completely cool. If the mixture still feels too soft, add a tablespoon or two of roasted gram flour (besan) or breadcrumbs to act as a binder.
Yes, you can. You can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 2 days. You can also shape and fry the patties, cool them, and refrigerate them. Reheat them on a pan before assembling the bun kebab.
Egg Bun Kebab is a complete snack on its own. However, it pairs wonderfully with a side of more chutney, tomato ketchup, or a simple green salad.
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