Karachi Bun Kabab Recipes

KARACHI BUN KABAB

Karachi Bun Kabab image

Provided by ChaiAndChurros

Number Of Ingredients 30

Ingredients

4 cups water
¾ cup split bengal gram / channa daal
½ teaspoon cumin seeds
¼ teaspoon turmeric
½- inch piece ginger, peeled
½- inch piece cinnamon
4 cloves
4 whole black peppers
3 dried red chillies
3 medium potatoes, boiled, peeled, and mashed
¼ cup diced onion
¼ cup chopped cilantro
½ teaspoon chaat masala
Salt, to taste
½ cup cilantro
½ cup mint leaves
½ cup yogurt
¼ cup sweet tamarind chutney
1 teaspoon lemon juice
½ teaspoon chaat masala
½ teaspoon salt
2 cloves garlic
1 green chilli (jalapeno or serrano)
Oil, to shallow fry
1 large egg, whisked
Slider buns or small burger buns
Onions, sliced
Cucumbers, sliced
Tomatoes, sliced
Cabbage, shredded

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.

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