Bun Kebab 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.

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.

BUN KEBAB

Steps:

• Soak split chickpeas (dal) overnight or for 12 hours. Change water once or twice. (see notes)
• Drain all the water and transfer dal into a pressure cooker or a normal pot.
• Add all the boiling masala in the pot.
• Add 5 cups of water or as much needed for a pressure cooker.
• Cook the lentils for about 30 mins or so, to soften the dal. Check a single grain to see if you can break it with your hand. It should be that tender. Dry out the excess liquid. (you can also chuck in potatoes in the dal to cook them together if you don't want to boil the potatoes separately)
• Allow the dal/potatoes to cool down, then add it to a food processor. Add all the other ingredients mentioned for the kebabs.
• Process till you get a nice smooth patty mixture.
• Taste and adjust seasoning accordingly
• Make round medium sized patties (that fits in the buns you have)
• Add all ingredients for chutney in a blender and blend away to make a smooth chutney. You can add more yogurt or tamarind if you want.
• Adjust the seasoning according to your liking. Add water if you want a thinner consistency.
• Set aside
• Break 2 eggs in a bowl and beat with an electric beater for 5 to 6 mins, until the eggs turn nice and frothy.
• Place a frying pan on stove at medium flame with about a tbsp oil.
• Dip the kebabs in the beaten eggs. Use a large spoon to coat the kebabs. Place the coated kebabs on the heated frying pan.
• Flip the kebabs once the egg gets golden on one side. Add another tbsp of oil after flipping kebabs. Set aside.
• Toast buns with or without butter in the same pan.
• Add a layer of chutney on the toasted buns, place kebab and sliced onions on top. Add ketchup or cucumber or any other condiment of choice. Close the bun kebab with top toasted bun and serve hot with more chutney and onions on the side.