Indulge in Karachi’s iconic bun kabab: Bun Kabab is a favorite and delicious street food that occupies a special place in the hearts and palates of Pakistan and India, transcending borders with its delicious taste and cultural significance Bun kebabs from the busy streets of both countries are a testament to the rich culinary heritage that pervades street food In Pakistan, especially in Karachi and Lahore, and in various Indian cities such as Delhi, Mumbai and Lucknow, this wonderful dish represents more than just a quick bite; It symbolizes a shared enjoyment of tempting flavors and aromatic spices.
PREPARATION:
Below table summarizing the preparation time, cooking time, and serving portions for making Bun Kabab:
| Activity | Time |
| Preparation | 30 minutes |
| Cooking Kababs | 20-25 minutes |
| Assembling & Serving | 15 minutes |
Note: Cooking times can vary based on individual cooking speed and equipment.
Serving Portion:
This recipe yields approximately 6 bun kababs.
Adjust the quantities as needed based on the number of people you are serving. If you’re cooking for a larger group, you might need to increase the quantities of ingredients accordingly.
Total Time:
- Total time for preparation, cooking, assembling, and serving: Approximately 1 hour.
Please bear in mind that these times are approximations and can vary depending on factors such as experience, equipment efficiency, and specific cooking techniques.
At its core, a bun kebab is a humble yet incredibly delicious creation, with a spicy patty of minced meat (or corn for vegan versions) sitting inside a soft bun if magic when the sweet kebab is paired with a range of partners – tart tamarind sauce, zesty mint-coriander sauce, crisp Onions, juicy tomatoes and crisp lettuce – all come together for flavor and texture it explodes These stylish street foods speak to the variety of flavours, while each region puts its own unique twist on it, whether it’s a selection of spices, meat choices, accompaniments or popular ones extends beyond just simple foods; It encompasses a mix of cultural tastes and traditions, drawing locals and tourists to the vibrant roadside stalls where the smell of grilled kebabs and fried buns fills the air.
Bun kebab is a Pakistani street favourite, consisting of a spicy patty made of minced meat or lentils, served with a soft bun with chutney and various vegetables This recipe will guide you through this delicacy it was satisfying to do this in the house.
INGREDIENTS FOR KABABS
- chaney ki daal-split chickpea lentils- 1 cup soaked 2 hours
- safed zeera-white cumin seeds- 1.5tsp
- red mirch sabit – Red Chili Whole – 8 to 10
- garlic 4
- ginger same amount as garlic
- onions 1 normal size
- garam masala pwd – whole spices powder – 0.5 tsp
- Potatoes – 2 normal size (boiled and mashed)
- khatai powder- green dry mango powder -1.5 tsp
- chaat masala – Indian spice mix chaat masala –1 – 1.5 tsp
- eggs 2 (for coating)
- onions according to the need
- buns 4-6 (Round or long flat ones,not the shwarma buns) according to the need
- salt to taste
- ghee for frying
INGREDIENTS FOR GREEN CHUTNEY
- mint leaves 1 cup
- coriander 1 cup
- green chillies 5
- imli Tamarind pulp 1/4th cup
- sugar 2 tsp
- chaat masala 2 tsp
- yoghurt 250gms
But don’t stick to the amount i have posted for chutney, taste it first and then decide how much u need to put..
METHOD ( CHUTNEE/SAUCE)
Mix all the ingredients of chutnee and grind them well making a paste mix this chutnee in dahi (Yogurt) and add water to make a mixture..it should not be too watery, just that when u pour it into the buns, it seeps in easily.
METHOD (BUN KABABS)
- Put safed zeera, onion, sabit laal mirch, garlic and ginger in the soaked chaney kee daal.Pour 3 glass water in these ingredients and let daal get tender. Cook on medium flame.
- Evaporate all the water when u see that daal has become soft,don’t let it get too soft otherwise it will get mushy.get it tender as like when you press it with fingers, it easily gets pressed,now let the water evaporate completely and grind this mixture together.grind it real well.
- When daal is grinded with all of the other ingredients, add salt in this and mix well with a spatula or spoo. Make sure to add salt when daal is warm,don’t add it after it gets cold.
- Mix the mashed potatoes with the daal.
- Now add khatai powder, chaat masala and garam masala.
- Spread little ghee (prefer ghee over oil) on your hand and make round flat kebabs depending on the size of your bun.
- On the other side beat two eggs in a bowl so that they get completely frothy. froth is very important, use a beater if its difficult to beat with hands.
- Dip these kebabs in the egg batter.
- Now spread some ghee on pan .just a little so the pan gets oily..add these kebabs one by one and fry them at normal stove readings.
- Cut the buns from the middle nd keep them for toasting on the same pan.you should also toast the inner side of the bun, pressing the buns flat every time.keep the stove readings low now because they should remain on pan until they are ready to serve. one by one take the toasted buns, pour dahi chutnee on both the sides.pour at least 2 tbsp on each side .
- Depending on how spicy you like. now add sliced onions which were soaked in water, on both the sides.add the kebab now on one side by dividing it into half so u can easily cover the whole bun. now place this bun kebab again on pan to slightly toast it again serve with green chutnee nd onions you can make around 8 to 10 small size bunkebabs from this.. please tell me how good they tasted.
Cookig Tips
Adjust the amount of spices according to your taste.
You can also make a vegetarian kebab with a combination of beans and potato
Try different chutneys or sauces to enhance the flavors of your bun kabab.
Enjoy the delightful flavors of homemade Bun Kabab, a delicious and popular street food dish from Pakistan, perfect for a quick snack or a satisfying meal! If you experiment with different chutneys and sauces, your bun kebab will taste great
