An iconic snack from the streets of Karachi, Pakistan, Bun Kebab is a delicious snack to eat on-the-go. Also, the perfect snack to eat while watching today’s #PAKvSA match. #WorldCricEAT #CWC19
BUN KEBAB
Ingredients
300 grams mutton mince
8 pavs
3 tbsps oil
2 tsps cumin seeds
6-7 green cardamoms
2 inch cinnamon stick
4-5 cloves
7-8 black peppercorns
8-10 garlic cloves
1 inch ginger, roughly chopped
2 dried red chillies
¼ cup Bengal gram (chana dal), soaked
Salt to taste
3 eggs
2 tsps butter
Onion rings to serve
Mint leaves to serve
Green chutney to serve
Method
1. Heat oil in a deep non-stick pan, add cumin seeds, green cardamoms, cinnamon stick, cloves, black peppercorns, garlic cloves and ginger. Add dried red chillies and saute well.
2. Add mutton mince and mix well. Sauté on high heat for 3-4 minutes. Add chana dal and salt. Mix well and add ¼ cup water, mix, cover and cook till mutton is cooked completely.
3. Discard the whole spices and allow the mixture to cool slightly, transfer into a blender and grind to a smooth paste.
4. Dip your fingers in water and take a portion of the mixture and shape it into a ball. Slightly flatten and shape it into a kebab.
5. Separate eggs in two separate bowls. Whip the eggs whites till soft peaks appear, set aside,
6. Add salt to the egg yolks and whisk well, transfer into the egg whites and mix till well combined.
7. Heat remaining oil in a non-stick tawa, spread it using a tissue paper.
8. Dip each kebab in the prepared egg mixture and place on the hot tawa. Cook on medium heat for 2-3 minutes, flip and cook the other side till cooked completely. Slide the kebab on the side of the tawa.
9. For one portion, heat 1 tsp butter in the middle of the tawa. Slit 2 pavs from the centre and place it on the tawa.
10. Toast the pavs on both sides and apply remaining butter on top. Take them off the heat.
11. For serving, place 1 kebab between each pav and place them on a serving plate, place a few onion rings and a few mint leaves on the kebab.
12. Serve hot with green chutney, onion rings, mint leaves and lemon wedges.
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