Pakistani
Bun Kebab
A Karachi-style bun kebab with a spiced beef and chana dal patty, fried in egg and tucked into a toasted bun with chutney, onions, and tomato. It is soft, tangy, and warmly spiced, just like the anda-shami bun kebabs sold from Pakistani street stalls.
Watch it madeMark Wiens · 8:06
Ingredients
- Burger buns or soft bakery buns2
- Beef mince200g
- Chana dal, soaked 1 hour and drained1/4 cup
- Water3/4 cup
- Small onion, finely chopped1
- Ginger-garlic paste1 tsp
- Green chilies, finely chopped2
- Fresh coriander, chopped2 tbsp
- Fresh mint, chopped1 tbsp
- Red chili powder1 tsp
- Roasted cumin powder1/2 tsp
- Coriander powder1/2 tsp
- Garam masala1/2 tsp
- Turmeric powder1/4 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp, or to taste
- Cinnamon stick1 small piece
- Cloves2
- Eggs2
- Oil or ghee4 tbsp
- Green chutney3 tbsp
- Imli chutney2 tbsp
- Red onion, thinly sliced1/4 cup
- Tomato slices4
- Chaat masala1/4 tsp
Method
- Put the beef mince, soaked chana dal, water, half of the chopped onion, ginger-garlic paste, red chili powder, cumin, coriander powder, garam masala, turmeric, black pepper, salt, cinnamon, and cloves in a small pot.
- Bring to a boil, then cover and cook on low heat for 25 to 30 minutes until the dal is tender and the meat is cooked.
- Uncover and cook on medium heat, stirring often, until all moisture has evaporated and the mixture looks dry; remove the cinnamon and cloves.
- Cool the mixture for 10 minutes, then pulse or mash it into a thick paste that still has a little texture.
- Mix in the remaining chopped onion, green chilies, fresh coriander, fresh mint, and 1 lightly beaten egg.
- Divide the mixture into 2 large flat patties, pressing the edges firmly so they hold together.
- Beat the remaining egg in a shallow bowl with a pinch of salt and chaat masala.
- Heat 2 tablespoons oil or ghee on a tawa or frying pan over medium heat.
- Dip each patty in the beaten egg and shallow-fry for 3 to 4 minutes per side until deep golden; spoon a little extra beaten egg around the edges as it fries for the classic anda coating.
- Split the buns and toast the cut sides on the same tawa with the remaining oil or ghee until lightly crisp and golden.
- Spread green chutney on the bottom halves of the buns and imli chutney on the top halves.
- Place one hot kebab patty in each bun, add sliced onion and tomato, sprinkle with a little chaat masala, and close the buns.
- Press each bun kebab gently on the tawa for 30 to 60 seconds per side, then serve hot with extra chutney.
Common questions
Can I substitute chana dal with something else in bun kebab?
Yes, but chana dal gives the best texture and body. If needed, use yellow split peas or mashed cooked chickpeas in a pinch. Avoid lentils that turn too soft, or the kebab can become loose and crumbly.
How long does bun kebab take from start to finish?
Plan for about 1 to 1.5 hours total, including soaking the dal for 1 hour. Cooking the meat-dal mixture usually takes 30 to 40 minutes, plus cooling and shaping time before frying.
Why does my bun kebab patty break while frying?
The mixture is usually too wet or not mashed enough. Cook off all moisture before mashing, cool slightly, and make sure the egg is mixed in well. Press the patties firmly and chill them briefly before frying if needed.
How should I store leftover bun kebab mixture or cooked patties?
Store cooked patties in an airtight container in the fridge for up to 3 days. You can also refrigerate the uncooked mixture for 1 day. For longer storage, freeze shaped patties with parchment between them for up to 2 months.
What are the best ways to serve bun kebab?
Serve in soft buns with chutney, sliced onions, lettuce, and a fried egg for a classic style. It also pairs well with tamarind chutney, mint chutney, or ketchup. Add sliced tomatoes or cucumbers for extra freshness.