Shami Bun Kabab contains a spicy patty, which is shallowly fried, and chutney or raita in the bun along with onion, cucumber slices, and cabbage. Additionally, bun kabab can also be served with a fried egg or omelet known as anda Shami.
Here I am making bun kabab with Shami kabab. You can make it with a chana aloo dal patty if you are a vegetarian, or as an alternative, you can find my chana dal aloo patty in my previous post.
I have already shared the ingredients for the Shami bun kabab, such as tomato ketchup, mayo, garlic sauce, simple bun burger, and Shami kabab recipe, which I have given the link to above as well. You can also use store-bought bun burger, ketchup, Kashmiri sauce, and mayo sauce it depending on your choice.
Shami bun kabab is one
of the popular snacks, also known as street food, which is easily accessible to every
common man. It has a lower cost than other types of fast food burgers and is easily
available at vendors and roadside restaurants.
This is my all-time hot favorite
snack. Sometimes I skip my lunch and have it with hot tea; however, I am sharing
this delicious and easy recipe with my dearest reader, so let's begin.n
If you have tried this Shami Bun Kabab, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To prepare this recipe, first shallow fry the Shami kababs. Heat the ghee in a frying pan and place the Shami kababs. Fry them on both sides until nicely golden brown in color.
Beat the egg in a medium bowl and add salt, along with black pepper powder. Whisk well, then heat the ghee in the same pan, pour the egg mixture into the medium-hot ghee, and cook on both sides till it turns a nice golden brown color.
Shift to the plate, and now repeat the same process with the remaining egg mixture...
Take out the Kashmiri sauce into a small bowl, whisk the yogurt very well, then stir to mix well with the Kashmiri red sauce.
Take all ingredients and prepare all veggies.
Cut the bun burgers in half and then heat the tawa/skillet or flat pan, pour 1 tbsp ghee and spread it on the entire surface, heat them for 2 minutes, then reduce the heat to very low, and place the bun slices on the tawa/pan and toast them for 1-2 minutes from both sides; transfer to any tray or plate.
Spread red chutney on bun slices and place the kabab on top, then mash the kababs slightly with a spoon and place the omelet piece on top of the kabab.b
Start to add sauces; put onions and cucumber slices along with grated cabbage.
Press all bun stuff slightly; further can be drizzled with sauces over the stuff, cover the shami bun kabab with another bun slice.
Now further, press the Shami bun kabab with a hand.d
Transfer to the hot tawa and toast them on both sides over low heat to prevent burning.
Shift to any tray and cut in half, and then shift to the serving plate.e
Anda Pakora is the most popular, tasty, and traditional street food spiced snack. This recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it, so the best way we fry these types of snacks at home.
Now I am giving an egg pakora recipe. To be very frank, I would like to say all fried meals contain high calories, which are known as unhealthy junk food; we should avoid consuming them frequently in our diet.
But sometimes having fried food is no harm. Mostly, people are attracted to the taste of food without knowing whether these foods are good for their health or not. Although you will be thinking, here I am giving advice on sharing unhealthy food.
Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.
If you have tried this Anda Pakora Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Chicken Sticks are crispy on the outside
and spicy and juicy on the inside. The marinade tenderizes the chicken and adds
flavor, making this easy recipe a family favorite for years.
I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying.
I’ve made some variations compared to the chicken sticks typically sold by
vendors. These chicken sticks are mildly spicy, but I plan to create a
bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊
Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!
My Latest Video, Chicken Sticks:
Can we store these sticks for future use?
To store these sticks, first coat them in
batter, then coat them again with breadcrumbs. Place them in an airtight container,
or fry them instantly. These sticks can be easily used for a month.
Refrigerate them, and when you plan to fry them,
take them out 10 minutes beforehand. Fry it in medium-hot oil until it turns a
nice golden brown color.
Ingredients for chicken sticks:
**Chicken**:We use chicken breast for this recipe, but you can
substitute it with trimmed chicken thigh meat if you prefer. However, I find
chicken breast requires almost no preparation, which is why I chose it.
**Ginger Garlic Powder**:We add ginger garlic powder to prevent the dish from becoming too soggy in this
recipe. This powder is ideal for frying chicken. If you prefer to use paste
instead of powder, I recommend ensuring that the paste is dry, meaning it should
not contain water. Excess moisture will make the chicken soggy rather than
crispy.
White
pepper is a key ingredient in this recipe. I bought whole white peppercorns and
ground them into a fine powder. I recommend avoiding pre-ground white pepper,
as it doesn't provide the same flavor as freshly ground pepper. If white pepper
is not available in your area or if you don’t like it, you can use black pepper
instead.
Lemon
Juice:
I used lemon juice in the chicken stick recipe because lemon
naturally contains acid, which helps tenderize the meat and make it more
succulent. I wouldn't recommend using white vinegar in this recipe, as its
strong acetic acid can shred the chicken during the marinating process.
Barbecue
Sauce:
I added barbecue sauce to impart a barbecue flavor to the
chicken without the need for coal smoking. This gives the skewers a fantastic
taste, making it feel like you cooked them on a grill or over charcoal with
your first bite.
**Mustard
Paste:**I use mustard paste in recipes for an earthy flavor,
especially when frying snacks, kebabs, or grilled sandwiches. I find that
mustard paste is more effective than mustard powder. Based on my experience
with both, I can conclude that paste offers a more flavorful taste, even though
it is slightly more expensive than powder. I never compromise on taste.
Oyster
Sauce:
This sauce is commonly used in stir-fried dishes, noodle dishes
like chow mein, and beef and broccoli to add a savory glaze.
I also use it for marinating chicken
to enhance the flavors. Just a small amount is enough to elevate the taste of
the chicken; remember that using too much can overpower the other ingredients
in the recipe.
Hot Chili
Sauce:
In this chicken skewer recipe, I opted for hot chili sauce instead
of red chili powder. It won’t make your chicken skewers too spicy, but it will
give them a flavorful, desi touch.
That we Asians are accustomed to in
our meals. If you prefer a milder taste, you can use regular chili sauce
instead of hot chili sauce.
Egg:
I used an
egg to make a batter for coating the chicken skewers, adding some all-purpose
flour and milk to create a thicker consistency.
Alternatively, you can skip the
flour and use breadcrumbs instead; just coat the chicken skewers with
breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In
this recipe, I didn’t use breadcrumbs at all.
All-purpose
flour:
is a small amount added with the egg to create a thick, crispy
coating around the chicken skewers, but it’s optional. As mentioned earlier,
you can simply use egg and milk for dipping.
Milk:
I added a
small amount of milk to the batter for a pouring consistency. Do not add water
to the batter while mixing, as it may spoil the taste.
I also included Chinese salt,
regular salt, and pepper in the batter to enhance its flavor. Even if you
choose to use only milk and egg for dipping the skewers, I recommend adding
these three seasonings for taste and flavor.
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How to make chicken sticks?
Cut the chicken into 1/2-inch wide strips and then into
1-inch medium-sized cubes. Wash the chicken thoroughly.
In a bowl, combine the garlic, ginger powder, white pepper,
lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce
with the chicken. Let it marinate for about 5 to 6 hours.
For each skewer, thread 4-5 marinated chicken cubes. You can
store these skewers either without any coating or, after coating and crumbing,
they can be preserved for about a month.
Combine the egg, all-purpose flour,
and milk in a bowl until the mixture reaches a pouring consistency. Then, add a
pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the
all-purpose flour and coat the skewers with breadcrumbs. Then, dip them in the
egg and milk mixture before deep-frying.
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the
heat is too high, the chicken may brown quickly on the outside while remaining
uncooked on the inside.
Let the chicken skewers fry
undisturbed for 2-3 minutes before turning them over. If you flip them too
soon,
The coating may separate. Continue frying the chicken skewers until they
are golden brown on both sides.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce.
