The veggie patty is shallow fried, then sandwiched between two soft buns, drizzled with spicy mint chutney, topped with chopped red onions for crunch, and then topped with an omelette to bring it all together.
How To Make Bun Kabab:
To make the chutney, combine all of the ingredients in a large mixing bowl. You can serve these Bun Kababs with Mint Chutney (recipe card notes), Tamarind Chutney (recipe card notes), or a mix of the two. Check out my Green Tamarind Chutney recipe.
Prepare the omelette. In a small amount of oil, whisk the egg, season with salt and red chili powder, and cook. Four omelettes can be made from a single omelette.
Assemble the Kabab Buns. The buns should be toasted. Place a vegetarian patty on top of it and smooth it out evenly. After that, pour some chutney on top. An omelette, fresh coriander, and sliced red onions are all good additions. Serve the bun closed.
|Prep Time: 10 mins||Cook Time: 40 mins|
|Total Time: 50 mins||Serving: 8|
For The Lentil Mixture
2 cup of liquid
1-inch ginger 4 garlic cloves
2 tablespoons cumin seeds
4 medium potatoes, peeled and sliced into large bits
For Making Patty
2 tablespoons mango powder
1 tsp garam masala (garam masala)
A teaspoon of cumin powder
1 teaspoon powdered coriander
4 green chilies, diced 1.5 teaspoon salt
2 tiny chopped red onions
4 tbsp coriander leaves (optional)
2 eggs for dipping in frying oil
For The Chutney
1 cup chutney with green mint take note
tamarind chutney/pulp, 6-8 tbsp (see remark)
8 delicious buns
2 red onion slices coriander leaves
4 quail eggs
Before cooking the lentils, soak them for 3-4 hours.
In a pot, combine all of the ingredients for the lentil mixture, except the potatoes, and cook over medium-low heat until the lentils are 80 percent soft. After that, add the potatoes and continue to cook until both the lentils and the potatoes are thoroughly cooked. Any residual water should be dried. Using the back of a spoon, mash or ground the mixture.
In a mixing dish, combine all of the patty ingredients except the egg and the oil. Toss in the lentil and potato mixture. Mix thoroughly.
Make tiny patties out of the mixture. Dip the patties into an egg that has been whisked until it is foamy. Cook until golden brown on both sides in a shallow fryer.
Place on a paper towel to absorb any excess liquid. 8-10 lentil patties will be made from this recipe.
Combine the green chutney and tamarind pulp in a bowl and set aside.
12 tsp salt and 12 tsp red chili powder are whisked into the eggs. Cook the egg in a pan with 1 tbsp of oil, just like an omelette. Remove each omelette and cut it in half to make four pieces.
Your sweet buns should be toasted.
To assemble, place your lentil patty on the bottom bun, pour some chutney on top, add some red onion slices and coriander leaves, top with the omelette, then close with the top bun.
Enjoy with a side of additional chutney!
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