I have previously done a post on bun kababs made with shami kababs, today's post is again on bun kababs, but this time i have made it by using chana dal patty as filling. I got this recipe from a cooking show,where the chef called these "karachi walay bun kabab". I had never tried or tasted bun kabab made of chana daal patty before making these, good thing is the bun kababs turned out amazingly nice .... you can also freeze the daal patties for latter use :)
Ingredients:
1 cup Chana dal (soaked over night)
8-10 button red chilies
1 & 1/2 tsp cumin seeds
5-6 garlic clove
1 inch slice of ginger
1 medium onion (sliced)
Salt (to taste)
2 medium potatoes (boiled and mashed)
1&1/2 tsp amchoor powder (dry mango powder)
1& 1/2 tsp chaat masala powder
1/4 tsp garam masala powder
1-2 eggs
oil or ghee to fry
Buns as required
Onion slices
Lettuce leafs
Green chutney
Method:
1) Add daal along with button red chillies, cumin seeds, ginger, garlic, onions and about 2 cups of water. Bring to a boil and let the daal cook until it gets tender.
2) Once its done, dry off the excess water if any on high flame. Add in the salt (keeping in mind the boiled and mashed potatoes we are also going to add in) and garam masala powder, and turn off the flame.Let the daal cool down slightly and grind in a food processor until smooth.
3) Add in the mashed potatoes, chaat masala and amchoor powder, mix the mixture nicely and taste to check the spices, make the kababs and keep aside. (if you fine difficulty in giving shape to patties, apply a little bit of oil, ghee on your palms)
4) Now whisk the eggs until frothy. Dip one patty in egg at a time and fry.
To make chutney:
1 cup yogurt
½ cup coriander leaves (chopped)
½ cup mint leaves (chopped)
3-4 green chilies (chopped)
Salt to taste
1 tsp cumin seeds
make the chutney by blending together coriander, mint, green chilies, cumin seeds and salt and then mix the mixture in yogurt.
To assemble:
1) Take a bun cut it from centre and toast with few drops of oil.
2) Then apply 1 tbsp of chutney on each side of bun, top one side of bun with daal petty, onion rings and lettuce (you can also use some tomato slices), cover with the top piece of bun.
3) Now over the hot skillet toast the bun for just a minute from both sides and serve hot with some extra chutney or ketchup on side.
Ingredients:
1 cup Chana dal (soaked over night)
8-10 button red chilies
1 & 1/2 tsp cumin seeds
5-6 garlic clove
1 inch slice of ginger
1 medium onion (sliced)
Salt (to taste)
2 medium potatoes (boiled and mashed)
1&1/2 tsp amchoor powder (dry mango powder)
1& 1/2 tsp chaat masala powder
1/4 tsp garam masala powder
1-2 eggs
oil or ghee to fry
Buns as required
Onion slices
Lettuce leafs
Green chutney
Method:
1) Add daal along with button red chillies, cumin seeds, ginger, garlic, onions and about 2 cups of water. Bring to a boil and let the daal cook until it gets tender.
2) Once its done, dry off the excess water if any on high flame. Add in the salt (keeping in mind the boiled and mashed potatoes we are also going to add in) and garam masala powder, and turn off the flame.Let the daal cool down slightly and grind in a food processor until smooth.
3) Add in the mashed potatoes, chaat masala and amchoor powder, mix the mixture nicely and taste to check the spices, make the kababs and keep aside. (if you fine difficulty in giving shape to patties, apply a little bit of oil, ghee on your palms)
4) Now whisk the eggs until frothy. Dip one patty in egg at a time and fry.
To make chutney:
1 cup yogurt
½ cup coriander leaves (chopped)
½ cup mint leaves (chopped)
3-4 green chilies (chopped)
Salt to taste
1 tsp cumin seeds
make the chutney by blending together coriander, mint, green chilies, cumin seeds and salt and then mix the mixture in yogurt.
To assemble:
1) Take a bun cut it from centre and toast with few drops of oil.
2) Then apply 1 tbsp of chutney on each side of bun, top one side of bun with daal petty, onion rings and lettuce (you can also use some tomato slices), cover with the top piece of bun.
3) Now over the hot skillet toast the bun for just a minute from both sides and serve hot with some extra chutney or ketchup on side.
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