To make street style bun kabab, start by boiling chanay ki daal and adding spices like ginger, haldee, and cloves. Once cooked, cool and grind the mixture. Combine it with mashed boiled potatoes, onions, and spices to form kababs. After shaping the kababs, dip them in beaten eggs and fry until golden. Finally, toast the buns, spread chutney, and assemble the kababs with onions before serving.

Yes, if you're looking for dietary substitutions, you can replace the egg with a flaxseed meal or chia seed mixture for a vegan option. For gluten-free buns, use gluten-free bread or lettuce wraps. Additionally, you can substitute potatoes with sweet potatoes for a healthier twist.

To store leftover bun kababs, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing the kababs individually and then transferring them to a freezer-safe bag, where they can last for up to 2 months.

Bun kabab pairs wonderfully with a variety of side dishes. You can serve them with crispy french fries, a fresh salad, or even some spicy pickles. Additionally, a side of yogurt or raita can complement the flavors and add a cooling effect.

Absolutely! You can prepare the kabab patties in advance. After forming the patties, freeze them on a baking sheet until firm, then transfer them to a freezer bag. When you're ready to cook, simply thaw and fry them as needed for a quick meal.