Karachi Bun Kabab Recipes

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.