🍔 Bun kebab
Bun kebab is Karachi's favourite street sandwich: a spiced lentil patty dipped in beaten egg and fried on a griddle, tucked into a soft toasted bun with raw onion, tomato and a tangy green or tamarind chutney. It is soft, spicy and saucy, sold hot from roadside stalls as a cheap snack or quick meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 soft buns
- 200 g chana dal (split chickpeas), soaked for 2 hours
- 1 tsp each cumin, chili powder and garam masala, salt
- 2 eggs, beaten
- 1 onion, sliced into rings, and 1 tomato, sliced
- 4 tbsp green chutney (coriander, mint, green chili, lemon)
- 2 tbsp oil
Method
- Boil the dal with the spices until soft and dry; mash and shape into 4 patties.
- Dip each patty in beaten egg and fry on a hot griddle until golden on both sides.
- Toast the halved buns on the griddle.
- Spread the buns with chutney, add the patty, onion and tomato.
- Serve hot.
How to make it lighter
- Cook the patties on a non-stick pan with 1 tsp oil instead of shallow frying.
- Load the bun with extra onion, tomato and cucumber.
- Skip extra sweet chutney and use the herb chutney instead.
History
Bun kebab is a street food of Pakistan, above all Karachi, where it is sold from carts and small stalls across the city.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →