Bun Kabab Pakistani Recipes

BUN KABAB (PAKISTANI)

Steps:

• Preparation of Potato Stuffing:
• In a pan, add oil and heat it up.
• Add cumin seed in medium heated oil and also add salt, red chili powder, and turmeric powder and mix well.
• Now add chopped onion and green chilies and saute for few seconds on medium heat.
• Add boiled potatoes. Mash it before adding in the pan.
• At the same time, add boiled and mashed chickpeas in the pan.
• Mix all the ingredients to blend all the ingredients.
• Now garnish with fresh coriander and,
• Squeeze lemon juice to make the stuffing tastier.
• Preparation of Green Chutney: (Watch Video)
• In a blending jar, add fresh coriander, mint, green chilies, garlic, cumin seeds, salt, red chili powder, chaat masala, sugar, black salt, lemon juice, and water.
• Blend all the ingredients to make a smooth paste.
• Serve with chaat or t time snacks.
• Assembling:
• Cut the bun into 2 parts. As described in the video. (01:21)
• In a skillet, add oil and toast all the bun from both sides.
• Now place a rich amount of green chutney on one side of the bun.
• In the same way, add potato stuffing over the chutney.
• Place fresh onion rings over potato.
• Now cover with another bun.
• In a bowl, beat the egg with salt and pour it over bun kabab and slide it with a spoon.
• Toast bun kabab properly from all sides to cook the egg and place the remaining egg in between potato stuffing.
• Now bun kabab is ready to serve.

PAKISTANI CHAPLI KEBAB

Steps:

• Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
• Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

KARACHI BUN KABAB

Steps:

• In a medium sized vessel, combine water, bengal gram, cumin seeds, turmeric, ginger, cinnamon, cloves, black peppers, and red chillies, . Bring to a boil, reduce heat to medium, cover, and cook until lentils are tender and the water has evaporated, 60 to 90 minutes. Cool slightly.
• Transfer cooked mixture to a food processor and grind until smooth. Transfer to a large mixing bowl. Add mashed potatoes, onion, cilantro, chaat masala, and salt. Mix well. Using about ¼-cup of mixture (or a little less), form patties and refrigerate.
• Combine all ingredients in the blender jar and blitz until smooth. Set aside.
• Heat a few tablespoons of oil in a fry pan over medium heat.
• Dip kabab patties into the egg, making sure both sides of the kabab are coated. Place kabab in frying pan and cook until the bottom is golden brown, flip, and cook until lightly browned, about 2 to 3 minutes per side. Remove kababs from the pan and set aside.
• On the same pan, lightly toast the buns on both sides. Remove from heat.
• To assemble, spread a spoonful of chutney on both sides of the bun. Place sliced onions, cucumbers, and tomatoes on the bottom bun. Top with fried kabab, shredded cabbage, and top bun.

SHAMI KABAB (BUN KABAB)

Steps:

• Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
• Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
• Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
• Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.