Name: Chapli Kabab Burger Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Cuisine: Pakistani
Ingredients: 4 pieces, bun burgers; 4 chapli kababs; Red Chutney, as required; Ghee for frying chapli kababs as required; Grilled or caramelised onion slices; Grated cabbage as required; Grilled tomato slices are optional; 1 tbsp butter; For Red Chutney:; 100ml, tamarind water; 4-5 garlic cloves; 15-20, fresh mint leaves; 2 pcs, red, green chillies; 1/2 tsp. cumin seeds; Salt to taste; 1.5 tbsp or 2 whole, Kashmiri red chilli powder

Snack and Fried

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Chapli Kabab Burger Recipe ( Chapli Burger )

Sana Rasheed Add Comment

chapli kabab burger recipe with step by step photos and video

Chapli Kabab Burger Recipe | Chapli Burger | Bun Kabab with step-by-step photos and video

An Informative Guide: The Chapli Kabab Burger is a delicious and flavorful snack that appeals to people of all ages. This Pakistani-inspired dish is crafted using chapli kebabs, a special sauce, and fresh burger buns. While the concept of a chapli kabab burger might be unfamiliar to many,

It offers a unique twist on traditional fast food. Today, we will explore how to prepare this easy and delightful Peshawari chapli kabab burger that can be enjoyed by family and friends at home.

My latest Video Chapli Kabab Burger:

Key Components of the Chapli Kabab

Burger: Bun Burger:

You can choose between fresh, unsweetened store-bought burger buns or French bread for this recipe. For those with more time, freshly baked burger buns can enhance the overall taste and texture. However, due to time constraints, store-bought buns are perfectly acceptable.

Red Chutney:

The red chutney is a crucial component of the chapli burger, significantly enhancing its flavor profile. It is highly recommended to include this chutney, as omitting it can compromise the dish’s authenticity and taste.

Chapli Kabab:

The centerpiece of this burger is the chapli kabab, which has been discussed in detail in previous posts. If you prefer, you can substitute the chapli kabab with beef or mutton kebabs if they are already prepared and available in your fridge.

Caramelized Onion:

Caramelized onions add a sweetness and depth of flavor that raw onion slices cannot provide. For an added smoky taste, consider grilling the onion slices over charcoal or in a grill pan.

Grated Cabbage:

This recipe uses grated green cabbage, similar to other burger varieties. Alternatively, iceberg lettuce can be a suitable substitute if it's available.

With these ingredients in hand, and assuming the chapli kebab and red chutney are prepared in advance, you can whip up this tasty chapli kabab burger in approximately half an hour. It falls under the fast food category, providing a flavorful twist on the traditional beef burger. Enjoy making this delightful dish for your loved ones!

Ingredients: 4 pieces, bun burgers 4 chapli kababs Red Chutney, as required Ghee for frying chapli kababs as required Grilled or caramelised onion slices Grated cabbage as required Grilled tomato slices are optional 1 tbsp butter For Red Chutney: 100ml, tamarind water 4-5 garlic cloves 15-20, fresh mint leaves 2 pcs, red, green chillies 1/2 tsp. cumin seeds Salt to taste 1.5 tbsp or 2 whole, Kashmiri red chilli powder

You might like this:

Shami Kabab Burger

Kaleji Bun Kabab

Anda burger

zinger burger

Cheese Burger

Have you tried a chapli burger? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

How to make a chapli kabab burger?

Step 1:

Prepare the Red Chutney:

To create a flavorful red chutney for your chapli burger, start by gathering the following ingredients: tamarind water, a few cloves of garlic, red and green chilies (adjust according to your spice preference),

fresh mint leaves, cumin seeds, salt, Kashmiri red chili powder (or soaked Kashmiri chilies for a vibrant color and mild heat), and chili flakes. Place these ingredients in a grinder.

Blend until you achieve a smooth paste, ensuring that no water is added, as the tamarind water provides the necessary moisture and tanginess.

If the mixture seems overly thick, you can add a small amount of water to help achieve a pourable consistency while maintaining the chutney's rich flavor.

Step 2:

Fry the Chapli Kebabs:

Next, heat a skillet or pan over medium heat and add ghee (clarified butter), cooking oil, or animal fat, depending on your preference for frying the kababs.

I recommend using basmati ghee for its aromatic qualities. Once the ghee is hot, carefully place the chapli kababs in the pan. Fry them until they are golden brown and crispy on the outside, while remaining juicy inside.

Additionally, you can caramelize onion slices in the leftover oil from frying the kababs, allowing their natural sweetness to enhance the overall flavor of the burger. Alternatively, you can choose to grill the onions for a smoky taste.

Step 3:

Toast the Bun Slices:

While the kababs are frying, prepare the burger buns. In another skillet, add a generous amount of butter and heat it over a low flame. Once melted, place the bun slices in the skillet.

Toast them carefully over low heat, as a high flame can quickly burn the buns, leading to an unpleasant texture. Aim for a golden-brown color, which adds both flavor and visual appeal to your burger.

Step 4:

Assemble the Chapli Burger:

Start assembling your chapli burger by taking one toasted bun slice and spreading a generous layer of the prepared red chutney over it. Next, place a fried chapli kabab on top of the chutney,

followed by a layer of caramelized onions. For added crunch and freshness, sprinkle some grated cabbage over the onions. Drizzle a bit more chutney on top to enhance the flavors,

Then finish off with another toasted bun slice

Step 5:

Optional Final Toasting of the Burgers:

For an extra layer of texture, consider lightly toasting the fully assembled chapli burgers in the skillet for a few minutes on each side. This step is optional, but it can add a delightful crunch to the exterior of the burger.

Step 6:

Serving Suggestions:

Serve the hot chapli burgers immediately, ideally with a steaming cup of tea or coffee. This pairing not only complements the spices of the burger but also elevates the entire dining experience. Enjoy your delicious chapli kebab burger!

Kaleji Bun Kabab Recipe

Sana Rasheed Add Comment

kaleji bun kabab with step by step photos and video

Kaleji Bun Kabab | Kaleji Burger Recipe | How to Make Kaleji Bun Kabab with step-by-step photos

Kaleji Bun Kabab, also known as Kaleji wala burger, is a popular street food dish. I prepared it using my tawa kaleji. This delicious, spicy, and wholesome snack can be enjoyed at any time of the day. It is a well-known street food in Karachi that can be easily found at vendors or carts. This snack is not only popular but also healthy and nutritious, as it is loaded with minerals and iron.

One kaleji bun burger is sufficient as it is quite filling. The liver contains a significant amount of minerals, vitamins, and iron, which is why it often feels heavy after eating. I am preparing the kaleji bun using beef, but you can use mutton, chicken, lamb, or any meat of your choice. Additionally, I will share with you how to make the bun chutney (burger sauce). I have already shared the recipe for chicken kaleji masala.

My Latest Video Kaleji Bun Kabab:

In my previous post, I shared the recipe for a homemade bun burger. Today, I am alone and have to manage everything from cooking to taking pictures, so there might be some fluctuations. However,

I will share the recipes with you so that you can understand them better. Making a kaleji bun burger is not a hard and fast rule, and it's easy, especially when you have already prepared kaleji. It can be prepared within 10 minutes and is perfect for evening snacks. Let's get started!

Anda Bun Kabab Recipe

Sana Rasheed Add Comment

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.

I made dal kabab in this recipe is made with Bengal gram,ginger-garlic, onion, and some other basic whole spices. Also use dal kabab with dal chawal or paratha, as well as the 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:

Dal kabab: When cooking chana dal, be cautious not to add too much water, as that will cause the kababs to lose shape and become soggy.
I 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 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.
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.

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

To begin this recipe,e firstly soak chana dal in warm water for an hour.

Take all the veggies and prepare them all.

Heat the oil in the pot and sauté the onion for 3-4 minutes on medium flame. Add the soaked chana dal to 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 out-of-ground dal into the mixing bowl.

Add chopped onion. Coriander and green chilies to the ground dal, mix well with the help of your hand. At this stage, adjust the salt if needed, and make the equal desirable size of kababs.

Prepare all kababs. I made 9 medium-sized kababs in 1/12 cup of 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 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 they are fried just on.e

Fry all kababs as needed.

Heat the ghee in the skillet/pan, and fry the omelet around 2 inches in diameter.

Fry all omelets as needed.d

Cut the buns in half.

Toast the bun slices in some of the butter on low heat, as the high flame may burn the bun burger.s

Place 2 bun slices on the boa. Next, spread some green chutney over the bun slices. Then place fried dal kabab. Add more chutney on the buns as desired.