Karachi’s Famous Bun Kabab Recipe – Pakistani Special
Karachi’s Famous Bun Kabab is a beloved Pakistani street food classic—packed with flavor, nostalgia, and spice. Featuring spicy lentil-beef or chicken patties (shami kebabs), layered with tangy chutney, fried egg, onions, and lettuce inside soft buns, it’s a satisfying handheld meal. This iconic burger is a staple of roadside stalls and food carts across Karachi and is just as delicious made at home. Let’s recreate the street-style magic of this flavorful snack!
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Shami Kebab Patties:
- 250g minced beef or chicken
- ¼ cup chana dal (split Bengal gram)
- 1 small onion, chopped
- 2–3 cloves garlic
- 1 inch ginger, chopped
- 1–2 green chilies
- ½ teaspoon red chili powder
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- Salt to taste
- Water, as needed
- 1 egg, for binding
For Assembly:
- 4–6 burger buns
- 2–3 eggs, beaten (for coating)
- Sliced onions, tomatoes, and lettuce
- Oil, for frying
- Green chutney or ketchup
Make the Shami Kebab Patties:
Boil mince, chana dal, onion, garlic, ginger, green chilies, and spices with water until fully cooked and dry.
Let cool, then blend into a thick paste.
Add one egg, mix well, and shape into flat round patties.
Fry the Patties:
Heat oil in a pan.
Dip patties in beaten egg, then shallow fry until golden on both sides. Set aside.
Toast the Buns:
Lightly butter and toast buns on a tawa or skillet until golden and crisp.
Assemble:
Spread chutney or ketchup on both bun halves.
Place a hot kebab, a spoonful of beaten egg (fried like an omelet if desired), sliced onions, lettuce, and tomatoes.
Cover with the top bun.
Serve:
Serve hot with extra chutney, fries, or a cold drink for the full street-food experience.
Recipe Notes :
Kebab Texture : Make sure the mixture is dry before blending to get a firm patty.
Egg Coating : The signature bun kabab touch—don’t skip dipping patties in egg before frying.
Chutney Tip : Use mint-coriander chutney or tamarind sauce for an authentic tang.
Serving : Best enjoyed hot and fresh off the tawa with roadside flair.
Storage : Patties can be frozen and reheated—perfect for quick bun kabab cravings!
