Yummy Traditional : Hi-Tea
Showing posts with label Hi-Tea. Show all posts
Showing posts with label Hi-Tea. Show all posts

Anda Bun Kabab Recipe


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 and 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 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:   

  1. Dal kabab: When cooking chana dal, be cautious not to add too much water that will cause the kababs to lose shape and become soggy.
  2. I poured 1 and 1/2 cups of water into the 1.5 cups of Bengal gram.
  3. Eggs: It is crucial to beat the eggs well in this recipe. I used an electric beater, but a hand whisk can also be used.
  4. Bun Burgers: I used fresh store-bought burgers due to a lack of time. You can either follow my bun burger recipe or buy fresh buns from the store. Avoid using stale buns as they can spoil the taste of the burger.
  5.  Salad: I added cucumber, cabbage, and onion to a bun kabab. You can add your choice of veggies, such as lettuce, parsley, and sliced tomato.
  6. Ketchup: Using chili garlic ketchup can enhance the taste of your anda bun. Plain tomato ketchup can also be used instead of it. chili garlic ketchup


  1. Butter: When you toast the bun slices with a little bit of butter, it brings a buttery taste to the kabab bun that feels superb.
  2. Mayonnaise: If you prefer mayonnaise in your bun kababs and there are no health issues, you can use it. However, I skipped this ingredient since I don't like bun kababs.
  3. Bun kabab chutney: I applied chutney directly to the buns without mixing yogurt. You can enhance the taste of the bun kabab by mixing yogurt 
  4. Omelet: I made some omelets with leftover beaten eggs. In case you run out of eggs after frying the kababs, don't worry. You can make a regular omelet with another egg.

For more similar recipes:

Mutton cheeseburgers

Kaleji bun

Zinger burger

Shami bun kababs

Chapli kabab burger


If you have tried this Anda Bun Kabab, don’t forget to rate the recipe. You can also follow me on social media





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anda bun kabab

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


Fry all omelets as needed

Cut buns into half


cut the buns

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 the buns as desired



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


cut the buns

Transfer the anda bun kababs to the serving plate



Anda bun kababs are ready to serve, Served hot with tea chutney, and ketchup



You can see how it looks delicious dal anda bun


Veggie Samosa Recipe


Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack, that originally came from India and right after spread out all over the world, Samosas also are the most popular Pakistani appetizer/snack, it has a flaky crust, and are filled with spiced potatoes, peas chicken, mince or eggs.

Wrapped in a thin pastry and fried to perfection served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti), I prefer to make samosa from the dough as it becomes more delicious than samosas Patti


It may take you some time but never compromise with taste
Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt, using water quantity is just around 50 ml, a bit tight dough neither too hard nor too soft

One thing to keep in mind, samosas, and namakpare don’t require puffy, These snacks are just flaky and crispy crust that actually comes from the dough texture Either you knead soft/dough or keep the quantity of ghee less or more In both cases cant get the desirable result of samosa, So be careful to knead the dough, let’s begin 

If you have tried this Veggie Samosa Recipe then 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 make a samosa first we take all ingredients 


Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of let it be with the skin, then coarsely  chop and set aside until required


Make flour batter (like)for binding even can be used only water but flour batter is the best binding agent


In a bowl add flour along with all ingredients


Mix them together for 5 minutes  till they turn to a crumble texture  

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight

I have explained in the above description how they should be dough for samosa, cover the dough with plastic wrap cling and leave it to rest for around 30 minutes

Heat the oil in a wok add spices, and let it crackle for 30 seconds on medium flame


Then add boiled veggies potatoes and peas_Fry them with oil for 3-4 minutes on medium flame

Add chopped onion to the veggies


Further, stir to mix well for 5 minutes on a medium flame       

Keep stirring by adding all remaining spices, give it to good stir to combine well for 2-3 minutes 


Coarsely mash the veggie mixture with a hand masher                


Now the veggie mixture is ready


Transfer to the plate and keep aside 


Take the dough out from the bowl and punch it for 1-2 minutes, roll the dough on a rolling board/slab like a thick rope 

Divide the dough rope into equal portions around 2 inches wide

Take one portion at a time and give it to ball shape

Press it then roll about 2-3 inches in a round shape           

Cut into half 



You can see the cone shape is ready the two or three spoonfuls of stuffing in it don’t overstuff

Apply the water to the inside edges of the cone and press it to seal it properly   


Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...


Shape 2:
If you are not fully sure that you will be able to make the acute shape of samosa then here I did share 2nd the method for your ease
You can make the samosa to give another shape too like potli samosa, probably heard its name before
Just roll the dough in the same manner and place the stuffing in the center on a rolled ball

Gather all edges from all sides, and give it a little curve in its right direction as shown in the below picture,potli samosa is ready to make        

Once you are almost done shaping heat oil on a medium flame for deep frying samosa, the temperature of the oil should be just hot.
Not as hot as frying pakora oil if the oil is too hot you will not get a flaky crust, Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means oil is too hot

Slide 2 to 3 samosas at a time carefully into the hot oil. now lower the heat and continue frying turning occasionally for an evenly brown


You can see they start to get brown  until evenly nice golden brown color from both sides, drain out samosas from the oil 

Transfer to the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas 

Veggie samosas are ready to hot serve and served with green chutney and ketchup