Soak split chickpeas (dal) overnight or for 12 hours. Change water once or twice. (see notes)

Drain all the water and transfer dal into a pressure cooker or a normal pot.

Add all the boiling masala in the pot.

Add 5 cups of water or as much needed for a pressure cooker.

Cook the lentils for about 30 mins or so, to soften the dal. Check a single grain to see if you can break it with your hand. It should be that tender. Dry out the excess liquid. (you can also chuck in potatoes in the dal to cook them together if you don't want to boil the potatoes separately)

Allow the dal/potatoes to cool down, then add it to a food processor. Add all the other ingredients mentioned for the kebabs.

Process till you get a nice smooth patty mixture.

Taste and adjust seasoning accordingly

Make round medium sized patties (that fits in the buns you have)

Add all ingredients for chutney in a blender and blend away to make a smooth chutney. You can add more yogurt or tamarind if you want.

Adjust the seasoning according to your liking. Add water if you want a thinner consistency.

Set aside

Break 2 eggs in a bowl and beat with an electric beater for 5 to 6 mins, until the eggs turn nice and frothy.

Place a frying pan on stove at medium flame with about a tbsp oil.

Dip the kebabs in the beaten eggs. Use a large spoon to coat the kebabs. Place the coated kebabs on the heated frying pan.

Flip the kebabs once the egg gets golden on one side. Add another tbsp of oil after flipping kebabs. Set aside.

Toast buns with or without butter in the same pan.

Add a layer of chutney on the toasted buns, place kebab and sliced onions on top. Add ketchup or cucumber or any other condiment of choice. Close the bun kebab with top toasted bun and serve hot with more chutney and onions on the side.