Street Style Daal Anday Wala Karachi Bun Kabab Recipe by Food Fusion

Food Fusion presents an authentic recipe for Street Style Daal Anday Wala Karachi Bun Kabab, capturing the essence of Karachi's beloved street food. Here's a concise version of their recipe:

**Ingredients:**

*For Hari Chutney:*

- ½ cup mint leaves
- 1 cup fresh coriander
- 3-4 green chilies
- 3-4 garlic cloves
- 2 teaspoons cumin seeds
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon citric acid
- 1 tablespoon lemon juice
- 1 cup yogurt

*For Daal Kabab:*

- 300 grams chana daal (split Bengal gram), soaked for 2 hours
- 1 cup water (or as needed)
- 7-8 button red chilies
- 2 black cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon cumin seeds
- 1 teaspoon garam masala powder
- ¼ teaspoon clove powder
- 3-4 garlic cloves
- 3-4 green chilies
- 1-2 tablespoons mint leaves
- 1-2 tablespoons fresh coriander
- 3 tablespoons rice flour

*For Assembly:*

- 3-4 eggs
- Salt to taste
- Ghee (clarified butter) for frying
- Burger buns
- Tomato ketchup
- Coleslaw
- Cucumber slices
- Onion rings
- Chaat masala
- Tomato slices

**Instructions:**

1. **Prepare Hari Chutney:**
- In a blender, combine mint leaves, fresh coriander, green chilies, garlic, cumin seeds, salt, citric acid, lemon juice, and yogurt. Blend until smooth. Set aside.

2. **Prepare Daal Kabab:**
- In a saucepan, add soaked chana daal, water, button red chilies, black cardamom, cinnamon stick, salt, cumin seeds, garam masala powder, clove powder, and garlic. Mix well and bring to a boil. Cover and cook on low flame until the daal is tender (approximately 25-30 minutes).
- Remove and discard the black cardamom and cinnamon stick. Allow the mixture to cool completely.
- Transfer the cooled mixture to a chopper. Add green chilies, mint leaves, fresh coriander, and rice flour. Chop until well combined.
- With wet hands, shape the mixture into small patties, each weighing about 40 grams. This should yield 18-20 kababs.
- These kababs can be stored in an airtight container in the freezer for up to 2 weeks.

3. **Assemble Bun Kabab:**
- In a bowl, whisk eggs with a pinch of salt until foamy.
- Heat a griddle and add a teaspoon of ghee. Once melted, pour a portion of the whisked eggs onto the griddle. Place a daal kabab on top, ensuring it's coated with the egg mixture. Cook on medium flame until golden brown on both sides. Repeat for remaining kababs.
- On the same griddle, melt additional ghee. Slice burger buns in half and toast them until golden.
- Spread prepared hari chutney on one half of the bun and tomato ketchup on the other.
- Layer coleslaw, cucumber slices, the prepared daal kabab, onion rings, a sprinkle of chaat masala, and a tomato slice. Top with the other half of the bun.
- For an authentic touch, toast the assembled bun kabab on the griddle with a bit of ghee until both sides are crisp.
- Serve hot with additional hari chutney and tomato ketchup.

For a detailed visual guide, you can watch Food Fusion's video tutorial:

[Street Style Daal Anday Wala Karachi Bun Kabab Recipe by Food Fusion](https://www.youtube.com/watch?pp=ygUJI3NoYW1pYnVu&v=BfvnkhtbOp4&utm_source=chatgpt.com)