• Add chicken, spring onion, capsicum, and green chilies in a blender. Add chicken cube and all the seasonings and grind well. Transfer the mixture to a bowl.
• Place a wonton sheet on a flat surface and spoon about a teaspoon of the mixture in the center.
• Moisten the edges of the wonton sheet with water and fold it in half to form a triangle. Press the edges firmly to seal them.
• Repeat with the remaining wonton sheets and mixture. You can also fold the wontons into other shapes, such as squares or crescents, if you prefer.
• Fry the wontons on medium heated oil or broth for about 10 minutes, or until they become golden brown.

• In a large bowl, add the chicken pieces, green chilies, garlic, salt, black pepper, cumin powder, whole spice, meat tenderizer powder, dairy cream, yogurt, and lemon juice. Mix well and make sure the chicken is well coated with the marinade. Refrigerate for at least 10 minutes or an hour for best results.
• Preheat a grill or a skillet over medium-high heat and brush some oil on it. Cook the chicken pieces on high flame for about 2 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Cover and cook on low flame until chicken is done. You can also bake the chicken in a preheated oven at 200°C for about 20 minutes or until done.
• Crack the eggs into a small bowl and whisk them well with a fork. Add salt and pepper to taste.
• Heat a nonstick skillet over medium-high heat and add oil. Swirl the oil to coat the bottom and sides of the pan.
• When the oil is hot, pour the egg mixture into the pan and tilt it slightly to spread it evenly.
• As the eggs start to set, use a spatula to lift the edges and let the uncooked egg run underneath.
• When the omelet is almost cooked but still moist on top, fold it in half with the spatula, cut into four pieces and slide it onto a plate.
• Wash and chop the mint, coriander, and green chili. Peel and chop the garlic cloves.
• In a blender or food processor, add the yogurt, mint, coriander, green chili, garlic, salt, cumin powder, and citric acid. Squeeze the lemon juice into it. Mix well and adjust the seasoning according to your taste. Blend until smooth and creamy. Transfer the chutney to a bowl.
• Heat oil in a small pan and add some cumin seeds. When they crackle, turn off the heat and pour the oil over the chutney. This will give it a nice flavor and aroma.

Assembling

• Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
• Assemble the bun by placing some malai boti pieces on the bottom half of the bun, followed by the omelet and some mint chutney. You can also use tamarind chutney or tomato ketchup.
• Cover the bun with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

Preparation

• If you have already boiled chickpeas and time to feast is nearing, you may start making this recipe.
• Prepare green chutney blending green chili, some dried mint leaves, and some fresh coriander leaves with 1 to 2 tablespoons of water.
• Boil a potato and let it cool down. Cut it into cubes and keep it aside.
• Chop onion and tomato into fine pieces.

Assembling

• Take a large mixing bowl and add yogurt to it. Combine sugar and salt to your taste and whisk to mix well.
• Add boiled chickpeas, boiled potato cubes, finely chopped onion, and tomato to it.
• Then add tamarind pulp or its juice as per the listed quantity. You can always change the quantity to taste.
• Now add the prepared green chutney and .season with chaat masala.
• Mix well, take out in a serving bowl, and time to feast.