Bun Kabab Recipe
Classic Pakistani street-food bun kabab with a spicy patty, chutney, onion and egg.
Ingredients for Bun Kabab
- 4 burger buns
- 4 shami kababs
- 2 eggs
- 1 onion sliced
- Green chutney
- Tamarind chutney
- Chaat masala
- Oil
How to Make Bun Kabab
- Shallow fry the kababs.
- Cook beaten egg and coat or top kababs.
- Toast buns lightly.
- Spread chutneys on buns.
- Add kabab, onion and chaat masala and serve hot.
Helpful Notes for Bun Kabab
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Bun Kabab easier to cook and helps every stage finish at the right time.
Prepare fillings, wrappers and chutneys before heating the oil or assembling the snack. Maintain steady heat so the outside turns crisp while the filling cooks through, then drain briefly before serving.
Most fried snacks are best fresh. If you have leftovers, cool and refrigerate them, then reheat in an oven or dry pan rather than a microwave to bring back some crispness.
Bun Kabab Cooking Tips
- Prepare fillings and chutneys before heating the oil or assembling the snack.
- Keep the cooking temperature steady so the outside crisps without burning.
- Drain fried snacks briefly and serve them fresh for the best crunch.
Questions About Bun Kabab
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.