Quick Karachi-Style Bun Kabab is one of kind street food. It's a lentil and potato Patty wrapped around in a fluffy egg mixture, then shallow fried, and the final part is assembly. It's a unique and a perfect Pakistani Appetizer.
WHAT IS BUN KABAB?
The unique Quick Karachi-Style Bun Kabab represents a distinctive fusion of flavors. It involves crafting a patty from Chana Dal and potato, encasing it in a fluffy egg mixture, shallow-frying it, and culminating with the addition of a specially prepared Bun Kabab Raita Chutney. Originating in Pakistan, particularly favored in the bustling city of Karachi, this appetizer recipe has garnered widespread acclaim.
Its preparation is highly recommended, as the exquisite taste effortlessly transports individuals to the vibrant streets of Pakistan, evoking the sensory experience of relishing street-cart delights.
WHAT GOES IN A BUN KABAB?
Preferences for Bun Kabab vary; some enjoy it with an omelette, while others prefer the addition of cucumber, ketchup, and coleslaw. Recreating the version I had on the streets of Karachi, I recall savoring a delightful combination of lentil and potato Kabab/patty, Bun Kabab Raita Chutney, onions, and Khaati Meethi Chutney. Despite exploring various renditions in Pakistan, this particular version remains my favorite Pakistani recipes like Chicken Tikka Samosa, Mutton Chaaps, and Chicken Seekh Kabab.
WHAT IF MY KABAB MIXTURE IS TOO WATERY?
With this recipe, your Kababs will not get running, It's a fail proof recipe. However, if you're making Kabab with some other recipes here's what to do if they become runny add some more rice flour.
WHY AND HOW TO USE EGGS IN BUN KABAB?
Whisking eggs to create a foamy mixture for the patty not only aids in binding the kabab but also adds an authentic street-style touch to bun kabab preparation. Coating the kabab with a thick layer of eggs during this step imparts a distinctive texture, bulkiness, and flavor to the kabab.
- Split Chickpeas (Chana Dal)- Soak the lentils over night that is the key. After pressuring it the lentils shouldn't loose their shape.
- Potatoes- I used golden medium-size potatoes.
- Rice flour- The rice flour is the real binder in this recipe.
- Whole spices- This will add warmth and subtle spice in your bun kabab.
- Ginger garlic paste- I have used homemade ginger garlic paste, you can use store-bought if you like.
- Slider buns- I used white slider buns.
- Khaati Meethi Chutney- I had Khaati Meethi Chutney in Pakistan, So I used that in this recipe.
- Bun Kabab Raita Chutney- This chutney is so good, It takes few ingredients that you probably have.
HOW TO MAKE BUN KABABS
Soak the lentil overnight.
Add Chana dal, potatoes, water, round red pepper, cinnamon stick, black cardamoms, cumin powder, black pepper, red chili powder, Garam Masala powder, salt, and ginger garlic paste in a Instant Pot.
Pressure, it should look like this.
Take out the cinnamon stick and black cardamons.
Transfer the batter from the Instant Pot to a food processor.
Pulse for few seconds only, this is what it should look like.
Apply oil on both hands, and shape the patty.
Shape all the patties.
Eggs and some salt in a bowl and beat it until egg gets foamy.
Dip the patty into the foamy egg mixture.
Shallow fry the patty or kabab.
Done now moving on to the next step.
HOW TO ASSEMBLE A BUN KABAB
Make the Bun Kabab Raita Chutney.
Toast the slider buns on a Tawa then apply the Bun Kabab Raita Chutney to the bottom half of the slider buns then place the Kabab or patty on it then add some onion, and some chaat masala then place the top bun spread some Khaati Meethi Chutney on it.
- Make sure the eggs are foamy. I used a electric hand beater and still it took me 5-7 minutes to get the correct texture.
- Take out the whole spices from the batter mixture before adding the batter in a food processor.
- Make sure to oil your hand before shaping the Kabab this will ensure help in shaping the Kabab.
- Make sure after you pressure the lentil doesn't loose its shape or the batter will be runny.
- When moving the mixture from the Instant Pot to the food processor, be sure to use a slotted spoon or skimmer spoon. This helps prevent water from getting into the batter during the transfer.
- If you find the batter too runny due to water from the Instant Pot or if you accidentally didn't remove the water when transferring to the food processor, try my Shami Kabab technique. Transfer the batter to a non-stick pot and, over medium heat, dry it out. This process should take approximately 5-10 minutes.
- Pulse it for a few second only.
HOW TO STORE IT?
Place the uncooked kabab/patty batter in an airtight container. Similarly, if you choose to fry it, store the cooked kabab in an airtight container. It can be refrigerated for 4-5 days; however, please note that this recipe is not suitable for freezing.
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Let's Make Bun Kabab!!!
Quick Karachi-Style Bun Kabab
- electric hand beater
Ingredient for the batter
- 2 cups split chickpea lentil chana dal
- 1 potato cut in cubed
- 2 tbsp ginger garlic paste
- 1 cinnamon stick
- 3 round red pepper
- 2 black cardamoms
The ingredients to add in the food processor with batter
- 1 green pepper
- ¼ bunch cilantro
- 6 tsp dried mango powder amchur powder
- 1 tbsp rice flour
- ¼ cup olive oil or any neutral oil
- 3 eggs
- ½ tsp salt
Bun Kabab Raita Chutney
- 2 green peppers
- ¼ bunch cilantro
- ¼ tsp black salt
- ¼ tsp salt
- 1 tsp fresh lemon juice
- 2 tbsp yogurt
- This recipe will give you 14-16 Kabab/Patty
- Soak the Chana dal overnight. It should soak up most of the water. It will get bigger in size.
Make the Kabab/Patty
- In an Instant pot, add chana dal with the remaining water from soaking.
- Add in the potato, and 1 cup extra water, round red pepper, cinnamon stick, black cardamoms, cumin powder, black pepper, red chili powder, Garam Masala powder, and 1½ tsp salt.
- Give it a quick mix.
- Cover the lid and Pressure it for only 3 minutes.
- Let it vent out the steam immediately.
- Open the lid, let it cool down for 5 minutes.
- Transfer the batter from the Instant pot to a food processor.
- When transferring make sure you use a slotted spoon or a skimmer spoon to transfer. Any extra water should not be transferred.
- Add in green pepper, cilantro, amchur powder, and rice flour.
- Pulse it for only 10-15 seconds max.
- Add eggs and ½ tsp salt in a bowl.
- Beat them with an electric hand beater until the egg mixture becomes foamy.
Let's Make Kabab/Patty
- Apply some olive oil on the palms of your hands.
- Start shaping the Kabab/Patty.
- Dip the Kabab/Patty in the foamy egg mixture.
Frying the Kabab/Patty
- On a tawa, on medium heat, add ¼ cup olive oil or any neutral oil, and let it heat up.
- Add the egg dipped Kabab/Patty to the tawa.
- Fry the Kabab/Patty on both sides. This process will take 4-5 minutes on each side.
- Take it out on a plate that's lined with paper towel.
Bun Kabab Raita Chutney
- In a blender, add yogurt, green peppers, cilantro, black salt, salt, and fresh lemon juice.
- Blend for 10-15 seconds or until its smooth.
- Set aside.
Let's Assemble the Bun Kabab
- On a Tawa heat up the slider buns with 1 tsp olive oil on both sides.
- Apply green Bun Kabab Raita Chutney to the bottom bun.
- Next place the Kabab/Patty on the bottom bun with has the Bun Kabab Raita Chutney.
- Add on some onion, sprinkle some cilantro, and sprinkle some chaat masala powder.
- Apply the Khaati Meethi Chutney on the top bun and place it bun on top.
- It's ready Enjoy!