Pakistani - Style Bun Kabab Recipe
Ingredients
Daal Kabab:
Imli Chutney:
- ⅓ cup Imli Paste
- 1 tsp Red Chili Flakes
- 1 tsp Chaat Masala Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Brown Sugar
- ⅓ 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
Instructions
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.
Assembly:
- 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.