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Karachi Bun Kabab Recipe 2

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Ingerdients:

For the Kababs:

- Split chickpeas: 1/2 kg (washed & soaked overnight)

- Garlic cloves: 9

- Ginger: 2-inch piece

- Cinnamon stick: 1 piece

- Black cardamom: 4

- Button red chili: 10

- Cumin seeds: 1 1/2 tbsp

- Crushed red chili: 1 tsp

- Turmeric powder: 1 tsp

- Coriander powder: 1 1/2 tbsp

- Red chili powder: 1 tsp

- Garam masala powder: 1 tsp

- Salt: 1 1/2 tsp

- Onion: 1 large (chopped)

- Water: 2 1/2 cups

- Green chili: 5

For the Chutney:

- Mint leaves: 1/2 cup

- Coriander leaves: 1 cup

- Onion: 1 medium

- Green chili: 5

- Garlic cloves: 3

- Cumin seeds: 2 tsp

- Salt: 1 tsp

- Citric acid: 1/4 tsp

- Lemon juice: 3 tbsp

- Thick yogurt: 1 cup

- Sugar: 1 tbsp

For the Coleslaw:

- Cabbage: 4 cups (finely sliced)

- Mayonnaise: 6-7 tbsp (heaped, adjust as needed)

- Crushed black pepper: 1 tsp

- Salt: 1/2 tsp

- Sugar: 1 tsp

Additional Ingredients:

- Coriander leaves: 5 tbsp (for garnish)

- Eggs: 3

- Salt: 1/2 tsp

- Clarified butter: 2 tbsp

- Buns: as needed

- Onion rings: for garnish

- Cucumber slices: for garnish

- Tomato ketchup: for serving

Recipe:

1. Prepare the Kababs:

- In a large pot, combine split chickpeas, garlic, ginger, cinnamon stick, black cardamom, button red chilies, cumin seeds, crushed red chili, turmeric, coriander powder, red chili powder, garam masala, salt, chopped onion, and water.

- Cover and cook on low heat until the chickpeas are tender. Increase the flame to evaporate excess water, leaving a thick mixture.

2. Make the Chutney:

- Blend mint leaves, coriander leaves, onion, green chilies, garlic, cumin seeds, salt, citric acid, lemon juice, yogurt, and sugar into a smooth paste.

- Transfer to a container and refrigerate.

3. Prepare the Coleslaw:

- Mix finely sliced cabbage with mayonnaise, crushed black pepper, salt, and sugar in a bowl.

- Chill in the refrigerator.

4. Shape and Cook the Kababs:

- Remove the cinnamon stick and black cardamom from the cooked chickpeas.

- Blend the mixture with coriander leaves until smooth.

- Shape the mixture into kababs, adjusting the size to match your buns.

- Beat eggs with salt until frothy and doubled in volume.

- Heat clarified butter in a pan. Dip each kabab in the beaten egg and fry on medium heat until golden brown on both sides.

5. Assemble the Karachi Bun Kababs:

- Warm the buns.

- Spread chutney on the bottom half of each bun.

- Layer with onion rings, cucumber slices, a kabab, and coleslaw.

- Drizzle with tomato ketchup and cover with the top half of the bun.

6. Serve and Enjoy:

- Serve your Karachi Bun Kababs hot with fries and cold drinks for a delightful meal.

Tips for Perfect Karachi Bun Kababs

- Ensure the chickpeas are well-soaked to achieve a smooth kabab mixture.

- Adjust the spice levels according to your preference.

- For extra crunch, lightly toast the buns before assembling.

Why You’ll Love This Recipe

This Karachi Bun Kabab recipe brings together traditional flavors with a modern twist, making it a favorite for anyone who loves delicious street food. Perfect for any occasion, it’s easy to prepare and incredibly satisfying.

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