Bun kabab

Name: Bun kabab
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp. garlic, chopped; 4 cloves; 8 pepper corns; 1 cup split chickpeas (channa dal), washed, soaked 20 minutes, drained; 3 potatoes, cubed; 5 cups water; 1/2 tsp. dry mango powder (amchoor); 6 dry red chillies; 1 tsp. chilli flakes; 1 tsp. salt; 1 tsp. coriander powder; 2 eggs; 2 tbsp. ghee; As required, omellet; As required, tamarind chutney; As required, onion rings; As required, green chutney; As required, burger buns

Sarvat Hanif @sarvathanif

Canada

The bun kabab is the one dish that quickly makes Karachi come to life. Bun kabab is more than just food when it's served standing outside a roadside stall, wrapped in paper, and dripping with chutney. It's rainy evenings, school breaks, late-night munchies, and the distinct sizzle of a heated griddle.
Bun kabab's appeal lies in its straightforward ingredients, robust flavors, and unadulterated memories.
Pakistan's take on the burger, but with a soul, is called bun kabab. Shallow-fried lentil or potato patties (and occasionally beef or chicken) are piled within soft buns and topped with chutneys, tomatoes, onions, and frequently a fried egg. It is incredibly addictive, cozy, and messy.
Bun kabab at iftar is elite comfort food— you just have to enjoy it the right way so it doesn’t feel heavy after a long fast. As tempting as it is, don’t break your fast directly with bun kabab. Give your stomach a few minutes to wake up.
Iftar isn’t a race.Take smaller bites, pause, sip your drink, and actually enjoy the flavors instead of inhaling it. End with something cooling like fruit chaat, yogurt, falooda (light portion) as this helps balance the spices and keeps you comfortable.

Sarvat Hanif @sarvathanif

Saved

Ingredients

60minutes

4 servings

1 tbsp.garlic, chopped
4cloves
8pepper corns
1 cupsplit chickpeas (channa dal), washed, soaked 20 minutes, drained
3potatoes, cubed
5 cupswater
1/2 tsp.dry mango powder (amchoor)
6dry red chillies
1 tsp.chilli flakes
1 tsp.salt
1 tsp.coriander powder
2eggs
2 tbsp.ghee
As required, omellet
As required, tamarind chutney
As required, onion rings
As required, green chutney
As required, burger buns

Saved

Steps

60minutes

1

In a heavy bottom pot add garlic, cloves, pepper corns, lit chickpeas, potatoes, water, dry mango powder (amchoor), dry red chillies, chilli flakes, salt and coriander powder. Mix well; cover and boil till lentil and potaotes are tender.
2

Strain and cool. Remove cloves and as much pepper corns as possible. Mash to form a paste.
3

Grease hands and make patties.
4

Whisk the eggs till soft and foamy.
5

Heat tawa/ flat griddle/pan and melt the ghee.
6

Place a spoonful of the egg on tawa and place a patty on top and cover with another spoonful of egg. Fry both sides till golden.
7

Toast the buns and spread tamarind chutney on bottom, kabab, omelette, onion rings, green chutney on top side and close the bun.