Street Style Bun Kabab
Bun Kabab is a popular street food from Pakistan, featuring a flavorful vegetarian lentil patty topped with refreshing mint chutney, sliced red onions, and a savory egg, all sandwiched inside a soft, sweet milk bun.
Ingredients
Potato & Lentil Mix
- ½ cup split chickpeas (chana daal)
- 1 cup water
- 3 red button chilies or dried whole red chilies
- 2 garlic cloves
- ½ inch ginger
- 1 teaspoon cumin seeds
- 2 medium potatoes cut in big chunks
Patty Seasonings
- 1 teaspoon chaat masala
- 1 teaspoon mango powder
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¾ teaspoon salt
- 2 green chilies chopped
- 1 small red onion diced
- 2 tablespoon cilantro
- 1 egg for dipping
- ⅓ cup oil for frying
Omelette
- 4 eggs
- ½ teaspoon salt
- ½ teaspoon red chili powder
- 2 tablespoon cooking oil
Assembly
- ¾ cup green chutney
- ¼ cup tamarind chutney or 1 tablespoon tamarind concentrate
- 8 brioche hot dog buns or small slider buns
- 1 red onion thickly sliced
- fresh cilantro
Instructions
- Soak the split chickpeas for 3-4 hours prior to cooking.
- Add the split chickpeas, garlic, ginger, cumin seeds, red chilies and water to a normal stainless steel pot and cook on medium-low till the lentil is 80% soft.
- Add the potatoes and simmer till both lentils and potatoes are fully cooked. Dry any remaining water. Mash the mixture with the back of a wooden spoon or grind it.
- To this mixture add the chaat masala, mango powder, garam masala, cumin powder, coriander powder, salt, green chilies, red onion, and cilantro. Mix well till everything is incorporated.
- Form into small patties. Whisk the egg till frothy and dip the patties into it.
- Heat the oil in a medium-sized pan and shallow-fry on medium heat till golden-brown on both sides. Remove on a paper towel.
- Mix your green chutney and tamarind sauce together and keep aside.
- Whisk the eggs with salt and red chili powder. You may need to divide the egg mixture so that you get one thin layer of omelette.
- In a large pan add the oil and half of the egg mixture. When cooked from one side, flip and cook from the other side. Take out and divide the omelette into four pieces. Now repeat for the remaining egg mixture.
- Toast the buns from the bottom.
- Start assembling! On the bottom bun add your lentil patty, pour some chutney, put some red onion slices & cilantro place the omelette and close it with the top bun.
- Serve with some extra green mint chutney and enjoy!
Notes
- You can also freeze the vegetarian patties before dipping them in egg. Just place them on a tray in a single layer. When they are frozen solid, transfer to a ziplock bag and store for 3 months.
Nutrition
Calories: 316kcalCarbohydrates: 34gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 102mgSodium: 771mgPotassium: 298mgFiber: 5gSugar: 7gVitamin A: 1874IUVitamin C: 12mgCalcium: 67mgIron: 2mg
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