Alright, so I love street food and am always looking for recipes that are close to the stuff we get in dhabaas, road-side vendors, carts and such. Here is, according to me, the most amazing bun kabab recipe I have come across. Turned out fabulous! Please share your photos and recipes for street foods you love and have tried making at home.
For the KABAB:
1 cup channa daal washed soaked for 2-3 hours
1 medium onion roughly chopped
4 dry red chillies, long or round
1 Tbs ginger-garlic paste
1 tsp cumin
1 chicken cube (bouillon cube of any brand you like) (Optional)
a little salt
Boil the above in 2 cups of water, then simmer until daal is tender, and water has evaporated. Let it cool. To cooled daal, add:
1/2 cup chopped cilantro and 2 chopped green chillies.
Grind daal and all ingredients above in a food processor until smooth.
Mash 2-3 medium mashed potatoes. Add the above ground daal, 1tsp garam masala, 1/2 tsp chat masala, 1/2 tsp khatai powder. Mix well. Make round kababs. You will get about 20 medium patties with the above amount.
Beat an egg or 2 (depending on if you’re frying all or half the batch).
Dip patties (kababs) and coat in egg mixture.
Shallow fry on medium flame until golden on all sides.
CHUTNEY:
1/2 cup tamarind pulp
1/2 cup mint leaves
1/2 cup cilantro
2 medium tomatoes
2-3 green chillies
4 cloves of garlic
2 Tbs sugar
salt to taste
1 tsp crushed red chilli powder
4 Tbs vinegar
1 tsp roasted crushed cumin
Grind all ingredients and done!
Assembly:
Toast the buns with a light brushing of butter or oil
Spread chutney on both sides
Place kabab on one side, top with finely sliced cucumber, onions, tomatoes and shredded cabbage and close with other side.
@Niksik - have you ever made ghugni? please shed some light as I don't think its as popular in pakistan as it is in india. Also for bun kababs, I think the taste also has a bit to do with the type of buns that you use, i think it's closer to potatoe rolls than traditional hamburger buns.
Ghugni is a Bengali street food made with white peas which are somewhat similar to chickpeas but smaller in size. They also need to be soaked in water overnight and boiled like we boil chickpeas to make them tender.
Sehar, I do know how to make it. Let me post a recipe I use below.
PCG, I’ve tried roasting corn on a grill. Best results come from a charcoal grill I think though we hear about the perils of such cooking methods but oh what the heck…
Then the masala you rub over the roasted corn usually contains red chili powder, salt, black salt, garam masala, garlic powder. And you take a lemon wedge, dip into the masala and rub over the corn.
