Bun Kebab is a Pakistani sandwich, originating from Karachi . It is usually found in road side stalls and in restaurants all across Karachi, most famous ones being in Pakistan Chawk. It is usually eaten along with a soft drink or by itself.
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Bun Kebab consists of a spicy patty which is shallow-fried, onions, and chutney or raita in a hamburger or hotdog bun.
Unlike a hamburger patty, the bun kebab is mixed with ground lentils, powdered cumin seeds, and an egg batter into a mixture which is then fried in ghee or oil. One may find bun kabab at vendor stalls throughout Pakistan.
The patty can be made of chicken, potatoes, beef or mutton. The beef and egg recipe though is the most popular, especially with the street vendors of bun kebab.
Potato Bun Kebab
Ingredients:
Sandwich Buns
½ tsp. of Salt
½ cup of Chana Lentils (Chana Dal)
½ tsp. of White Cumin Seeds (Safaid Zeera)
½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1 more tsp. of Salt
½ tsp. of Black Cumin Seeds (Kaala Zeera)
1 Tomato (sliced)
Lettuce
Cucumbers (peeled & sliced) (optional)
2 Potatoes (boiled & mashed)
2 Egg Whites (stiffly beaten)
Podina Chutney or Imli Chutney (or any to your preference)
Boil & mash the potatoes and set aside. Boil the chana dal in water with ½ tsp. of salt. Boil until well soft. Strain the water from the dal. Then mash & mix the boiled dal with the mashed potatoes. Then make round kebabs out of this mixture. Then dip the kebabs in the beaten egg whites. Then shallow fry in oil. Cut the buns in half and lightly heat in a little oil in a frying pan. Put chutney, salad leaves, kebab, cucumber and tomato slice. Top with bun and serve hot.
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