Streets know your stories...while they serve you Bun Kebabs and Bhutta
Today is a very special day ...and to celebrate it in a small way , I served up some Spiced Lentil Bun Kebabs with barbecued corn , in freshly baked wholegrain buns..thinking of all the beautiful and empty streets worldwide that otherwise would be teeming with eager vendors and foodies.
Streets have many stories to tell ..and know your stories ...and along the way , they serve you with fare that becomes a part of the city and way of life for most .
Eat light and stay safe !
Spiced Lentil Bun Kebabs
¼ cup Chana daal, soaked
3 nos. potatoes, boiled and mashed
3 egg whites beaten to soft peaks
4 tblsp ghee
6-8 tblsp oil
6 tsp tamarind sauce
6 tsp green chutney
6 tsp tomato ketchup or chili garlic sauce
1-2 tomatoes cut into round slices
1 ½ cucumber cut into thin round slices
For the spices
2 tsp ground cumin
1 tsp ground coriander
2 tsp chaat masala
1 tsp red chili powder
1 tsp sea salt
To Prepare :
Soak the chana daal for 2 hours , then and boil in water for half hour or until soft . Drain and set aside .
To the mashed potatoes , add the spices as mentioned with the daal and mash again with a fork. Scoop out 2 tablespoons per per patty and shape the potato mixtures into round burger style patties.
Put the beaten egg white into a shallow bowl and heat a tablespoon each of ghee and oil in a pan , dip each patty in the beaten egg white and fry for 2-3 minutes on each side until light brown . Drain on a kitchen towel and keep covered .Cut the burger buns into half.Heat ½ teaspoon each of ghee and oil and fry each side of the bun til caramalized and crispy .
To assemble , Place a patty on the bottom of the fried bun , top with tamarind sauce ,green chutney , tomato ketchup or chili sauce , a slice of cucumber and tomato , and finally top the burger with the other side.
Boil Corn and then roast in a pan with a little butter till it gets a bit charred. Smear with a mix of lemon juice , red chili powder, lemon juice , salt and chaat masala.
Tamarind sauce :
Heat Tamarind pulp with jaggery and fennel seeds .
Blitz , coriander leaves , mint leaves, desiccated coconut , green chilies, roasted cumin seeds, turmeric powder, salt and little water.