Bun Kabab Recipe

 

Bun kabab is a popular food in Pakistan and India that is both filling and inexpensive. It can be cooked with beef or vegetarian patties (Shami Kabab) (like this one).

The vegetarian patty is shallow fried before being sandwiched between two soft buns and sprinkled with spicy mint chutney, chopped red onions for crunch, and an egg on top.

Bun Kabab Instructions:

In a large mixing bowl, combine all of the ingredients for the veggie patty. Combine the lentils, potatoes, and all of the ingredients to make the patties. After that, the patties are shallow fried and placed aside. Although the assembly instructions are for 4 Bun Kabab, this recipe creates roughly 8 vegetarian patties. The remaining patties can be frozen if desired.

In a large mixing basin, combine all of the ingredients for the chutney. Bun Kababs can be served with Mint Chutney (recipe card notes), Tamarind Chutney (recipe card notes), or a combination of both. Check out my recipe for Green Tamarind Chutney.

Instructions for making bun kabab:

Combine all of the ingredients for the vegetarian patty in a large mixing bowl. To prepare the patties, combine the lentils, potatoes, and remaining ingredients. The patties are then shallow fried before being set aside. Despite the fact that the assembly instructions call for four bun kababs, this recipe yields about eight vegetarian burgers. If desired, the remaining patties can be frozen.

Combine all of the chutney ingredients in a large mixing bowl. Bun Kababs can be served with Mint Chutney, Tamarind Chutney, or a mixture of the two. Check out my Green Tamarind Chutney recipe.

Make the omelette according to the recipe. Whisk the egg in a tiny quantity of oil, season with salt and red chili powder, and cook. A single omelette can be used to make four omelettes.

Make the Kabab Buns by combining all of the ingredients in a large mixing bowl. Toasted buns are recommended. On top of that, place a vegetarian patty and spread it out evenly. Pour some chutney on top of that. Add an egg, fresh coriander, and chopped red onions to the mix. Close the bread and serve.

You'll need the following items to make the Lentil Mixture.

1 cup chickpeas, split 2 quarts liquid

6 chili peppers (red button)

1 ginger root, 1 inch 4 garlic cloves cumin seeds (2 tblsp.)

4 medium peeled peeled peeled peeled peeled peeled peeled peeled peeled peele

Developing a Patty

2 tablespoons chaat masala

2 tablespoons mango powder

1 tsp garam masala garam masala garam masala garam masala garam masala garam masala garam masala garam masala (garam masala)

1 tablespoon powdered cumin

1 teaspoon powdered coriander

a quarter teaspoon of salt 4 chopped green chiles

2 finely chopped red onions

Optional: 4 tbsp coriander leaves (optional)

2 eggs for dipping in frying oil

To Make Chutney

6-8 tbsp tamarind chutney/pulp, 1 cup chutney with green mint (see remark)

In order to assemble

8 delectable buns
2 slices red onion coriander leaves
4 eggs from quail

Instructions:

To prepare the lentils, soak them in water for 3-4 hours before cooking.

In a pot, combine all of the ingredients for the lentil mixture, except the potatoes, and cook over medium-low heat until the lentils are 80 percent soft. Then add the potatoes and continue to cook until the lentils and potatoes are tender. Remove any remaining water and allow to dry. Using the back of a spoon, mash or ground the mixture.

In a mixing dish, combine all of the patty ingredients except the egg and the oil. Combine the lentils and potatoes in a large mixing bowl. Mix everything thoroughly.

Form the mixture into small patties. The patties should be dipped into an egg that has been whisked until frothy. In a shallow fryer, cook until golden brown on both sides.

To absorb any surplus liquid, place on a paper towel. This recipe will yield 8-10 lentil patties.

Set aside a bowl containing the green chutney and tamarind pulp.

Note:

12 tsp red chili powder and 12 tsp salt are stirred into the eggs. Like an omelette, cook the egg in a pan with 1 tbsp of oil. Each omelette should be removed and split in half to form four pieces.

Toasted sweet buns are recommended.

To assemble, place the lentil patty on the bottom bun, top with chutney, red onion slices, and coriander leaves, then top with the omelette and top with the top bun.

Serve with more chutney on the side.

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