40 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Bun Kabab
A Pakistani café favourite with a beef-and-lentil patty.
Prep25 min
Cook50 min
Soak / rest30 min
Total1 hr 45 min
Let’s get cooking.
- 01
Rinse and soak chana dal for 30 minutes. Drain and simmer with mince, half the chopped onion, ginger, garlic, spices, salt and measured water for 35–45 minutes until dal is tender. Cook off all excess moisture.
- 02
Cool slightly, then pulse into a coarse paste and form 4 wide patties. Fry in 2 tablespoons oil for 3–4 minutes per side until hot throughout.
- 03
Beat eggs and cook in remaining oil as a thin omelette until fully set, then cut into 4 portions. Toast buns and fill with chutney, patties, egg and remaining thinly sliced onion.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat · Egg
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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