A delicious street-style bun kabab with flavorful kabab patties and tangy chutney.
Ingredients
Kabab Patty
- 3/4cupchanay ki daal (soaked)
- 1/2inginger
- 1pinchhaldee powder
- 3clovecloves
- 3piecebutton red chilies
- 1piecesmall cinnamon stick
- 3pieceblack peppercorn
- 1/2tspzeera
- 3piecemedium boiled potatoes
- 1tspsalt
- 1/4cupchopped onion
- 1tbspchopped mint leaves
- 2tbspchopped green chili
- 1/4cupchopped coriander leaves
- 1/2tspchaat masala
- 1pieceegg
Bun Kabab Chutney
- 2clovegarlic
- 1/2tspsalt
- 1/2tspchaat masala
- 1piecegreen chili
- 1tsplemon juice
- 1/4cuptamarind pulp
- 1/2cupyogurt
- 1bundlemint leaves
- 1bundlecoriander leaves
Assembling
- 2pieceeggs
- 6piecebuns
- bun kabab chutney
- kabab patty
- sliced onion
- oil for frying
How to make Street Style Bun Kabab
Prepare Kabab Patty
Boil water and add chanay ki daal. Let it boil and discard the skim.
Add ginger, haldee, cloves, button red chilies, cinnamon stick, black peppercorn, and zeera. Cook on low heat until daal is done.
Evaporate water and let it cool.
In a chopper, add the cooled mixture and grind. Freeze the ground mixture for 10 to 15 minutes.
In a bowl, add boiled potatoes, salt, onion, mint leaves, coriander leaves, green chili, chaat masala, and egg. Mash well.
Add the daal mixture and mix well. Form into kababs.
Prepare Bun Kabab Chutney
Grind all chutney ingredients together.
Assemble Bun Kabab
Heat oil on a tawa.
Beat eggs until foamy. Dip the kabab in egg and fry from both sides.
Toast buns and apply bun kabab chutney and ketchup.
Place onion and kabab patty inside the bun, close, and serve with chutney and french fries.
Tips & Tricks
Ensure the daal is cooked thoroughly before grinding.
Freezing the ground mixture helps in shaping the kababs easily.
Adjust the spice level in the chutney according to your taste.
