Pakistani – Style Bun Kabab Recipe

Pakistani - Style Bun Kabab Recipe

Pakistani - Style Bun Kabab Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Cuisine Pakistani
Servings 4


Daal Kabab:

  • ½ cup Chanay Ki Daal
  • cup Water
  • 1 tsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1 tsp Salt
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Chili Powder
  • ½ cup Diced Onion
  • 1 tsp Chili Flakes
  • 1 small Onion
  • 1 Green Chilies
  • 5-6 Mint Leaves
  • ¼ cup Cilantro Leaves

Imli Chutney:

  • cup Imli Paste
  • 1 tsp Red Chili Flakes
  • 1 tsp Chaat Masala Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Brown Sugar
  • tsp Salt
  • 1 Green Chilies
  • ¾ cup Mint Leaves
  • ½ cup Cilantro Leaves

Green Chutney:

  • ¼ cup Mint Leaves
  • ½ cup Cilantro Leaves
  • ½ tsp Salt
  • ½ tsp Roasted Cumin Powder
  • 1 clove Garlic
  • 2+2 tbsp Yogurt
  • 1 Green Chilies
  • Lemon Juice

For Assembling:

  • Buns
  • Onions sliced into thin rings, submerge in cold water


Daal Kababs:

  • Combine all the ingredients from the Daal through to the ½ cup onion in a pot, bring to a boil and simmer until the daal is cooked through. This takes 35-45 minutes but requires no active cooking.
  • Turn up the heat and dry the daal up until the moisture is completely gone.
  • Run your onion, chili, cilantro, and mint through a food processor (or chop finely)
  • Remove the herby mix and replace it with the daal, pureeing until a thick shapeable mixture forms.
  • Add the chopped mix from earlier, a squeeze of lemon juice, pulse a few times and adjust for seasoning.
  • Shape into 16 kababs or according to the size of your buns.
  • Whip your eggs well to give them some body, dip each kabab in the eggs and fry for 1.5-2 minutes on each side on medium heat, pressing lightly.

Imli Chutney:

  • Blend all the ingredients in a blender, adjust for seasoning.

Green Chutney:

  • Blend all the ingredients (but only 2 tbsp yoghurt) in a blender. Once it's combined whisk the other two tbsp in with a fork, adjust for seasoning.


  • Heat your bans on a hot pan on both sides, lightly greasing the pan if needed
  • Place a dollop of imli chutney on the bottom bun, place the kabab, then the onions, then the green chutney and the top bun.

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