Bun Kababs -One my most favorite street food of Karachi. I always feel that the only draw back of moving to Qatar(for me that is) is that I can’t find the Karachi street food here. Although the Pakistani food scene has gotten much better than it was, when I came to Doha, 13 years ago.. but still, they are not even close to the real deal. So I have learnt to make my favorites at home..
Here is one recipe that is very close to the ‘thelay wala’ bunkabab, we get in Karachi. The recipe is a combination of various recipes I came across and adjusted according to my own tastebuds.
Makes approximately 12 Bun Kababs Download Recipe Card
For the Kababs
- 1 Cup Channa Daal (Soaked overnight)
- 2 Potatoes (Medium or 1 big)
- 1 Small Onion
- 5-6 Red Whole Dried Chillies (Sabut Lal Mirch)
- 2-8 Cloves (Laung)
- 10 Whole Black pepper corns (Sabut Kalimirch)
- 1 -2 tsp. Cumin Seeds (Zeera)
- 1 Big Cardamom (Bari Illaichi)
- 1- 2 tsp Salt
- 2-3 Garlic Cloves
- 1/2 inch piece of Ginger
- 2 Cup Water
- 1/2 tsp Garam Masala Powder
- 1 tsp Chaat Masala Powder
- 2 Green Chillies (chopped)
- 2 -3 tsp Fresh Coriander Leaves (haradhanya -chopped)
For Bun Kababs
- 2 Eggs
- 12 Bread Buns
- Chutneys (I mix and match my basic chutneys, that you can find here)
- Boil the potatoes with 1/2 tsp salt and then mash them.
- Boil the daal with ginger, garlic, onions, red chillies, black pepper corns, cloves, cumin seeds, big cardamom and salt in 2 cups of water.
- Boil the daal on low-medium flame (covered) and when it is soft enough (TIP- it can be squashed easily but still holds its shape when you look at it), that is when you increase the flame and dry the extra water.
- When it cools down, grind it finely. Add the boiled and mashed potatoes, chaat masala, garam masala powder, chopped green chillies and coriander. Adjust the salt at this point.
- Make kababs of this mixture… it approximately would make 12 kababs about (2.5 inches in diameter)
- Beat the eggs and sprinkle salt an deeper in it. Coat the kababs in the egg and shallow fry them till they turn golden brown.
- Now in the same pan, add a few drops of oil and fry/toast the buns (both sides)
- Now assemble.. I put the tamarind + green chutney on both sides, put the fried kabab (and spread it a little with my finger tips), then add the green chutney raita, tomatoes, onion rings, a few drops of ketchup and sprinkle some chat masala on top before adding more raita and covering with the top part of the bun.
- Fry the assembled bun kabab again in the pan, in a few drops of oil and press it a little (so things don’t fall off, while eating). Cut the bun kabab into half and serve with chutney /raita/ ketchup and of course some coke!
So here is how I had it.. perfect for any weather!
NEVER have I ever, drooled so much while writing a post! I am making this again tomorrow for sure!
You can visit my Recipe Book for more recipes.