Anda Bun Kabab | Dal Anda Bun Kabab || How to make anda bun kabab with step-by-step photos
Anda Bun Kabab is an extremely delicious and popular street snack, It originated in the streets of Karachi as fast food that is cheap and affordable even by a common man where you would find a bun Kabab seller on every other street.
This anda bun kabab is made with dal kabab, bun burger, chutney, egg, and salad, A quite common and relish snack that you would like to eat ever
I made dal kabab in this recipe is made with bangle gram,ginger-garlic, onion, and some other basic whole spices, also use dal kabab with dal chawal or paratha as well as bun kabab chutney recipe
I have already shared it in my previous recipe. Your Bun burger recipe also you will also be on my blog, you can use store-bought bun burgers as
well
This
delightful Main Course recipe of dal anda Kay Ban Kabab can be ready in
approximately 30 minutes and is good to serve around 2-4 People.
For the best result follow my detailed step-by-step photo instructions and tips
Recipe notes:
- Dal kabab: be careful to cooking the
chana dal, don’t add too much water that loses the shape of the kababs and turns
soggy
- I just poured 1 ½ cup water into the one-and-a-half cup bangle gram
- Eggs: beating well eggs is a
must in this recipe, I used an electric beater if you can beat the egg with a hand
whisker you can use a hand whisker
- Bun
Burgers: I
used fresh store-bought burgers due to less time, either you can follow my bun
burger recipe, or can be bought from the store. but use only fresh buns, stale
buns can spoil the taste of a bun
- Salad: I added cucumber, cabbage, and onion in a bun
kabab, you can add veggies of your choice like lettuce, parsley, tomato sliced, etc
- Ketchup: using chili garlic ketchup can enhance the taste of your anda bun, plain tomato ketchup also can be used instead of chili garlic ketchup
- Butter: toasting bun slices in a bit amount of butter brings a buttery taste to bun kabab. that feels superb in taste
- Mayonnaise: if you prefer mayonnaise used in bun kababs and not even any health issues then can be used, although I skipped this ingredient since I don’t like bun kababs
- Bun kabab chutney: I applied chutney directly to the buns without mixing yogurt, whereas you can mix some yogurt with chutney using raita chutney in bun kababs. it will enhance the taste of the bun kabab
- Omelet: I fried some of the omelets from leftover beaten eggs, if you have no egg left after frying the kababs, do not worry at all make a regular omelet by using another one 😉
For
more similar recipes:
To begin this recipe firstly soak chana dal in warm water for an hour
Take all veggies and prepare them all
Heat the oil in the pot and sauté the onion for 3-4 minutes on medium flame, Add soaked chana dal into the pot
Fry chana dal with onion for 2 minutes on medium
flame
Next, add chopped ginger-garlic, cumin, and
coriander seeds
Add black peppercorns, dry red chili, and salt, Stir to mix well, and pour water into the pot
Bring it to a boil and cook until the dal gets soft
and the water dries out
Once the dal gets dry put it into the food processor and grind it all to a fine paste
Take the outground dal into the mixing bowl
Add chopped onion. coriander and green chilies to the ground dal, Mix up well with the help of a hand, At this stage adjust the salt if needed, And make the equal desirable size of kababs
Prepare all kababs, I made 9 medium-size kababs in 1/12 cup chana dal, You can freeze the kababs for more than two weeks
Crack the eggs into another bowl. Add black pepper and salt. Beat them with an electric beater until they turn foamy and stiffly beaten, Set aside
Heat the ghee on the skillet/pan and Dip the kabab in stiffly beaten eggs. Place on the skillet/frying pan
And fry them from both sides until they get nicely golden brown. Fry 3-4 kababs in one batch
But as per my experience, these kababs are well
fried when is fried it just one
Fry all kababs as needed
Heat the ghee in the skillet/pan, And fry the omelet around 2 inches in round
Cut buns into half
Toast the bun slices in some of the butter on low
heat as the high flame may burn the bun burgers
Place 2 bun slices on the board, Next, spread some green chutney over the bun slices
then place fried dal kabab,
Next, add some onion and cabbage on top of the kababs
and sprinkle some chaat masala over the salad then place the omelet
Towards the end drizzle some ketchup and place
some cucumber slices along with sprinkling chaat masala further
Top with another half of the bun slice
Toast the bun kabab again on the medium-hot skillet
To
the very low flame from both sides
Cut the bun kababs into half
Transfer the anda bun kababs to the serving
plate
Anda bun kababs are ready to serve,
You can see how it looks delicious dal anda
bun
Dal Anda Bun Kabab is an extremely delicious and popular street snack, It originated in the streets of Karachi as fast food that is cheap and affordable
Ingredients for Dal Kababs:
- 1 ½ cups, bangle gram soaked for an hour
- 1 medium-sized, onion sliced
- 6-7 pcs, dry red chilies
- ½ tsp, black peppercorns
- 1 ½ tsp, coriander seeds
- 1/3 tsp, cumin seeds
- Salt to taste
- 2-3 tbsp, cooking oil
- 2-3 garlic cloves chopped
- ½ inch, ginger chopped
For Kababs:
- 1 tbsp, coriander leaves chopped
- 3-4 pcs, green chilies chopped
- 1 medium-sized, onion finely chopped
- ½ cup, ghee for frying kababs
Other Ingredients:
- 3 medium-sized, eggs beaten
- 1 tbsp, butter
For Assembling:
- 4, bun burgers
- Cucumber sliced as required
- Onion slices, as required
- Cabbage grated as required
- Bun kabab chutney
- Chilli garlic ketchup
- Special chaat masala powder
- Heat the oil in the pot and sauté the onion for 3-4 minutes on medium flame
- Add soaked chana dal into the pot
- Fry chana dal with onion for 2 minutes on medium flame
- Next, add chopped ginger-garlic, cumin, and coriander seeds
- Add black peppercorns, dry red chili, and salt
- Stir to mix well and pour water into the pot
- Bring it to a boil and cook until the dal gets soft and the water dries out
- Once the dal gets dry put it into the food processor and grind it all to a fine paste
- Take the outground dal into the mixing bowl
- Add chopped onion. coriander and green chilies to the ground dal
- Mix up well with the help of a hand
- At this stage adjust the salt if needed
- And make the equal desirable size of kababs
- Prepare all kababs, I made 9 medium-size kababs in 1/12 cup chana dal
- You can freeze the kababs for more than two weeks
- Crack the eggs into another bowl
- Add black pepper and salt
- Beat them with an electric beater until they turn foamy and stiffly beaten
- Set aside
- Heat the ghee in the skillet/pan
- Dip the kabab in stiffly beaten eggs
- Place on the skillet/frying pan
- And fry them from both sides until they get nicely golden brown in color
- Fry 3-4 kababs in one batch
- But as per my experience, these kababs are well fried when is fried it just one
- Fry all kababs as needed
- Heat the ghee in the skillet/pan
- And fry omelet around 2 inches round
- Cut buns into half
- Toast the bun slices in some of the butter on low heat as the high flame may burn the bun burgers
- Place 2 bun slices on the board
- Next, spread some green chutney over the bun slices then place fried dal kabab
- Add more chutney on buns as desired
- I added more since I like more quantity of chutney in bun kababs
- Next, add some onion and cabbage on top of the kababs and sprinkle some chaat masala over the salad then place the omelet
- Towards the end drizzle some ketchup and place some cucumber slices along with sprinkling chaat masala further
- Top with another half of the bun slice
- Toast the bun kabab again on the medium-hot skillet to a very low flame from both sides
- Cut the bun kababs into half
- Transfer the anda bun kababs to the serving plate
- Anda bun kababs are ready to serve
- Serve hot with tea chutney
and ketchup
- You can see how it looks delicious dal anda bun
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