Bun Kabab is Karachi’s famous street food that you can not resist yourself to eat.
Bun Kabab Recipe
Bun Kabab is famous street food in Karachi. Salad and a fried kabab and optionally omelet are sandwiched between a sweet bun spread with green chutney and tomato ketchup.
Ingredients
For Chutney
- 1/2 bunch of fresh coriander
- 2 garlic cloves
- 1 - 2 green chilies
- salt little bit
- 1/4 tsp black salt
- 1/4 tsp chaat masala
- 1/2 tsp cumin seeds
- 2 - 3 tbsp tamarind pulp
- 1/2 cup yogurt
For Kabab
- 1 cup Split Bengal Gram
- 250 g boneless chicken
- 2 medium size potatoes
- 2 - 3 garlic cloves
- salt to taset
- 8 round red chiliies
- 1 cinnamons stick
- 2 cloves
- 1 tsp cumin seeds
- 1/2 tsp turnmeric
- 2 cup water
- 2 - 3 tbsp fresh coriander
- 8 - 10 fresh mint leaves
- 1 tsp chaat masala
- 1/2 tsp black pepper powder
- 1 tbsp cornflour
Other ingredients needed for cooking and assembling the bun kababs
- 3 eggs
- 3 pinch salt
- cooking oil as required
- cabbage as required
- onion as required
- tomato as required
- cucumber as required
- tomato ketchup as required
Instructions
- Combine all the ingredients of chutney in a blender or a food processor. Blend until the chutney has a loose, pourable consistency.
- Pour the chutney in a plastic container and keep it aside.
Kabab
- Soak the Split Bengal Gram lentil for 3-4 hours before cooking.
- Add the lentil, chicken, potatoes, garlic cloves, round-red chilies, cloves, cinnamon stick, cumin seeds, turmeric, and salt to taste into a pot. Then add the water and bring it to a boil. Simmer till lentils, chicken and potatoes are fully cooked. Dry any remaining water. Remove cinnamon sticks and cloves and let the lentil mixture cool down.
- Combine the cooked lentil mixture, fresh coriander, and mint leaves in a food processor or a blender. Blend for few seconds to get a well-grinded patty mixture.
- Take the mixture out back to the pot. Season with black pepper, cornflour, and some salt if needed. Whisk to mix well and take out on a plate to keep in the freezer for 15 to 20 minutes.
- Grease your hands with oil and make round kababs that can be stored up in a freezer for a weak.
- Whisk 3 eggs and around 2 - 3 pinches of salt till frothy. Dip the kababs into beaten eggs, shallow-fry till golden-brown on both sides, and take out on absorbent paper. The recipe will make 4 - 6 kababs.
- Now fry omelet from any leftover eggs you have already beaten and used dipping the kababs before frying. You can make 4 smooth slices making straight cuts.
Assembling the Bun Kabab
- Toast your sweet buns. Start assembling by applying the green chutney already made for this recipe. Stack up with slices of cucumber, onion, and tomatoes. Cut the kabab in two halves and add them to the stack. Place the omelet on the top and close it with the top of the bun after applying some tomato ketchup and green chutney.
- Serve with some extra chutney and salad!
