Karachi Bun Kabab (Special Wala)
A special version of the Karachi bun kabab, also known as anday wala burger, featuring a flavorful patty and chutney.
Ingredients
For chutney
- 1/4cupcoriander leaves
- 1/4cupmint leaves
- 4piecegreen chilli
- 8clovegarlic
- 4piecebutton red chilli
- 1cupyogurt
- 1/4tspsalt
- 2 1/2tbsplemon juice
- 1tbsproasted cumin seed
For bun kebab patty
- 150gchana daal (soaked overnight)
- 100gchicken boneless
- 150gboiled potato
- 1piecebari ilachi
- 1piececinnamon stick
- 1tspsalt
- 1tbspcoriander leaves
- 1tbspmint leaves
- 1piecegreen chilli
- 1/2tbspcumin seed
- 5piecered button chilli
- 1/2tspblack pepper
- 1/2tbspgaram masala
- 1pinchclove powder
- 2pieceeggs
For assembling
- 4piecebuns
- 1tbspghee
- 1dashketchup
- 1dashchaat masala
- 1pieceonion
How to make Karachi Bun Kabab (Special Wala)
Prepare chutney
Blend coriander leaves, mint leaves, green chilli, garlic, button red chilli, yogurt, salt, lemon juice, and roasted cumin seed in a blender until smooth. Set aside.
Prepare bun kebab patty
In a pot, boil chana daal, chicken boneless, bari ilachi, cinnamon stick, salt, cumin seeds, and red button chillies in water for about 20 minutes or until the daal is three-quarters done.
Remove bari ilachi and cinnamon stick and let the mixture cool.
In a chopper, blend the boiled potatoes, lentil and chicken mixture, green chilli, mint leaves, coriander leaves, black pepper, garam masala, and clove powder until smooth.
Grease hands with oil and shape the mixture into kababs.
Beat eggs until frothy. Dip the kababs in the eggs and fry in heated ghee until golden brown on both sides.
Assemble the bun kabab
Toast the buns in ghee from both sides.
Apply green chutney on both sides of the buns.
Place a kabab on one side, then add ketchup and onions.
Sprinkle some chaat masala and close with the second half of the bun.
Serve with extra chutney and ketchup.
Tips & Tricks
Ensure the chana daal is soaked overnight for better texture.
Adjust the spice level by varying the number of chillies.
Use fresh herbs for the best flavor in the chutney.
FAQS
How can I make Karachi Bun Kabab gluten-free?
To make Karachi Bun Kabab gluten-free, you can substitute regular buns with gluten-free buns. Ensure that all other ingredients, including the spices and chutney, are also gluten-free. This way, you can enjoy this delicious dish without gluten.
What are some good side dishes to serve with Karachi Bun Kabab?
Karachi Bun Kabab pairs well with a variety of side dishes. You can serve it with crispy potato fries, a fresh salad, or even some tangy pickles. Additionally, a side of extra green chutney or yogurt sauce can enhance the flavors.
Can I prepare the kabab mixture in advance and store it?
Yes, you can prepare the kabab mixture in advance. After blending the ingredients, store the mixture in an airtight container in the refrigerator for up to 24 hours. When you're ready to cook, simply shape the kababs, dip them in egg, and fry them as directed.
What can I use as a substitute for chicken in Karachi Bun Kabab?
If you're looking for a substitute for chicken in Karachi Bun Kabab, you can use minced turkey, beef, or even a plant-based protein like crumbled tofu or tempeh. Adjust the spices accordingly to match the flavor profile you desire.
How do I store leftover Karachi Bun Kabab?
To store leftover Karachi Bun Kabab, place the kababs in an airtight container and refrigerate them for up to 3 days. You can reheat them in a skillet or oven until heated through. For the best texture, avoid reheating the buns separately, as they may become soggy.
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North Terrace, Adelaide, South Australia, 5000
Australia