Yummy Traditional : Snack and Fried

long chiray recipe with step by step photos and video

Long Chiray Recipe || Food Street Snack || How to Make Long Chura Recipe with Step-by-Step Photos and Video….

Long Chiray…. a unique name with a unique recipe, In Pakistan, you will see Dehli families making these at special parties. The special sauce which they serve with the Chirays is so delicious and different in taste.

Long Chiray is a food street recipe that is being sold at a very cheap price. people fond of eating this street food snack. this snack also is eaten in Dehli India. From right there this street food snack comes, these chi rays contain two types of fritters and kababs along with tangy sauce and onion slices. Chiray is also called Long Chura. I tried to make long chiray-like street food. but can be said it is the best than outside.

My Latest Video Long Chura Recipe:

Recipe Note:

Chutney: I prepared a long chura sauce with amchur (dry mango) and tamarind. you can skip amchur you can use only tamarind pulp with white vinegar or lemon juice.

Dumplings: in long chiray are added plain dumplings and red dumplings with different shapes. while you can skip red one dumplings. these plain dumplings are soaked in room-temperature water

Orange Dumplings: to make orange dumplings batter I kept the same except for adding red food color. these dumplings aren’t soaked in water

Long Chiray Kababs Long chiray kababs are the main part of this snack. these are made of a combination of two flours. gram flour and rice along with herbs and basic spices. knead the gram flour as dough to make kabab

You might like these:

Mix dal Pakora

Chicken shawarma

Chicken Potato Cutlets

Mix vegetable Pakora

Chana dal pakora

Cabbage vada

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For detailed recipes watch my video!

How to Make Long Chiray?

Peel the garlic cloves and boil the dry tamarind ( amchur).soak the tamarind in water. Peel and chop the onion. green chilies and coriander leaves

In a blender jar put cooked amchur, tamarind water, garlic cloves, chili flakes, salt, black salt, and cumin seeds.

Next, blend them to a smooth paste. in the last add red food color to the chutney. chutney consistency keep thin or thick it's up to you

Take them out into another bowl

Now take gram flour (besan) in a separate bowl and combine

red chili powder, salt, cumin seeds, and baking soda.

Mix them very well and begin to dissolve the batter by adding water little by little. once the batter reaches a thick pouring consistency. stop adding water to the batter.set it aside.

Take another bowl and add gram flour, rice flour, red chili powder, chaat masala, salt, baking soda, crushed coriander powder, crushed cumin powder, and oil.

Stir to combine well. next, add chopped onion, chopped coriander leaves, and green chilies, now begin to mix with the hand. and give it a dough shape. and leave it aside for rest

Firstly divide the dumpling batter into two portions. then start frying the dumplings. heat the oil and start frying the dumplings on a medium flame.

Once they started floating in the oil flip them one by one Keep stirring to bring evenly color to the dumplings. once they turn golden brown drain them out of the oil

Take the remaining dumpling batter which we have separated initially. now add orange food color and 2 tbsp water to the batter. stir to mix well. keep remembering orange dumplings are consistently a bit thinner than plain dumplings. leave it aside for 10 minutes

Meantime take room temperature water in another bowl and soak all fried dumplings in the water for 5 minutes. and after 5 minutes take all dumpling by slightly pressing each dumpling to remove water from this

Now heat the oil and start frying the orange dumpling in medium-hot oil. start putting them with the help of a spoon. keep remembering its shape should be flattened.

For this, you shallow fry the dumplings. so that its shape comes in accurate shape. if you fry dumplings in more oil your dumplings will make a round shape.

Once they are cooked from the bottom sides flip them with the help of a knife or any flat thin object. fry them the same as before and drain them out of the oil

Take the dough and start making medium size oval shape kababs of long chain. I made 6 kababs in one cup of gram flour. these kababs are shallow-fried

Fry kababs till they turn a golden brown color. keep flipping to make uniformly color over kababs. once fried take them out of the pan

Now take a serving plate and place all dumplings and kababs on the plate one by one. now sprinkle some chopped coriander and onion. long chirpy is ready to serve

Make a plate of long chiray and place some dumplings and kababs. then add some chutney and onion then serve

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 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: When cooking chana dal, be cautious not to add too much water that will cause the kababs to lose their shape and turn soggy.
I just poured 1 and 1/2 cups of water into the 1.5 cups of Bengal gram.
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.
Bun Burgers: I used fresh store-bought burgers due to 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.
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.
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

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.
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.
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
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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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

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