Karachi Bun Kabab Recipe – Anday Wala Burger | Burns Road Street Food

What is Bun Kabab?

Bun Kabab is Pakistan’s beloved street-style burger, especially popular in Karachi and Lahore. It’s made with a soft bun, spicy kabab patty (beef, chicken, or dal), fried egg, and green chutney. Unlike fast-food burgers, bun kabab has a homemade, rustic flavor — juicy, spicy, and satisfying.

Why You Will Love This Recipe

• Brings authentic Karachi street food flavor to your table.
• Easy to make at home with everyday ingredients.
• Juicy inside, crispy outside – just like the Burns Road version!
• Customizable — make it with beef, chicken, or lentils (dal).
• Great for iftar, lunchboxes, or weekend snacks.

Best Bun for Desi Bun Kabab

For authentic Karachi-style Bun Kabab, the choice of bun makes a huge difference!

• Soft Pav or Local Bakery Bun:
  Use soft, pillowy bakery-style pav buns — slightly dense yet spongy. These buns soak up chutney and egg flavor beautifully without falling apart.
• Avoid Commercial Burger Buns:
  Regular burger buns are too sweet and airy for Desi-style kababs. They don’t give that nostalgic Burns Road bite — the bun should feel buttery, slightly chewy, and lightly toasted.
• How to Toast the Bun:
  Toast on a tawa (griddle) with a little ghee or butter until the edges turn crisp and golden. This step adds the iconic street-style aroma and prevents sogginess.

Pro Tip: If you’re outside Pakistan, try using dinner rolls, Hawaiian rolls (unsweetened version), or brioche buns with less sugar. Just toast them well in ghee to get that Karachi-style pav taste.

Ingredients

Buns

• Pav-style desi buns – soft and slightly dense, perfect for soaking chutney and egg.

Potato & Chickpea Patty (Aloo Chana Mixture)

• Boiled Potatoes – 2 medium, mashed smoothly.
• Cooked Chickpeas – ½ cup mashed and mixed with potatoes for a hearty texture.
• Oil – 1 tablespoon for sautéing.
• Cumin Seeds (Zeera) – ½ teaspoon for tempering.
• Seasoning:
  • Red Chili Powder – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Salt – to taste
• Onion – 1 small, finely chopped
• Fresh Coriander & Green Chilies – finely chopped, for freshness and heat.
• Lemon Juice – 1 tsp, for tang and balance.

Egg Layer

• 1 beaten egg, seasoned with a pinch of salt and red chili powder — used to coat and bind the bun while toasting.

Hari Chutney (Green Chutney)

• Fresh Coriander – 1 cup
• Fresh Mint – ½ cup
• Green Chilies – 2–3
• Garlic – 2 cloves
• Cumin Seeds – ⅓ tsp
• Salt – to taste
• Red Chili Powder – ⅓ tsp
• Chaat Masala – ½ tsp
• Sugar – ½ teaspoon (to balance flavors)
• Black Salt – a pinch
• Lemon Juice – 2 teaspoon (to taste)
• Water – as needed to blend into a thick paste

How to Make Karachi Bun Kabab

Step 1: Prepare the Potato Stuffing

1. In a pan, heat oil on medium flame.
2. Add cumin seeds and let them crackle.
3. Add salt, red chili powder, and turmeric powder. Mix well.
4. Stir in chopped onion and green chilies; sauté for a few seconds.
5. Add boiled, mashed potatoes and chickpeas. Mix thoroughly until combined.
6. Garnish with fresh coriander and lemon juice for a burst of freshness.
7. Remove from heat and let the mixture cool.

Step 2: Prepare the Hari Chutney

In a blender, combine all chutney ingredients — coriander, mint, green chilies, garlic, cumin, salt, red chili, chaat masala, sugar, black salt, lemon juice, and water.
Blend into a smooth, thick paste. Adjust consistency as desired.

Step 3: Assemble the Bun Kabab

1. Slice the buns in half.
2. Heat a skillet or tawa and toast both sides of the buns in a little oil until golden brown.
3. Spread a generous amount of green chutney on the lower half of the bun.
4. Add a layer of the potato-chickpea mixture and top with onion rings.
5. Cover with the upper half of the bun.

Step 4: Egg Layering & Toasting

1. In a bowl, beat the egg with salt and red chili powder.
2. Pour some beaten egg over the assembled bun kabab on the skillet, sliding it gently with a spoon to cover the sides.
3. Toast the bun on medium heat until the egg is cooked and the bun turns golden and crisp.
4. Repeat for remaining buns.

Serve hot with extra chutney or ketchup. The crispy, spicy, and tangy Burns Road-style Bun Kabab is ready to enjoy — perfect for a nostalgic Karachi street food experience at home!

Quick Tips

1. For authentic flavor, take desi style pav buns.
2. Make sure the chutney is not watery.
3. Add a spoon of beaten egg to the kabab mixture for extra juiciness.
4. For an authentic flavor, toast the buns in ghee instead of butter.
5. Keep the kabab slightly soft — they’ll firm up when fried.
6. Avoid overstuffing.

How To Store and Reheat

If you love having Karachi-style bun kababs ready for a quick snack, you can easily store and freeze them without losing flavor or texture.

To Store in Refrigerator:

• If you plan to eat within 1–2 days, store the assembled but uncooked bun kababs in an airtight container.
• Keep the chutney and onions separate to prevent sogginess.
• When ready to serve, toast them on a skillet with a light layer of oil or reheat in an air fryer for a crisp texture.

To Freeze for Later:

• Prepare the potato and chickpea patties and let them cool completely.
• Place them on a tray lined with parchment paper, keeping space between each patty.
• Freeze for 1–2 hours until firm, then transfer to a zip-lock bag or airtight box.
• Label the container with the date — they’ll stay fresh for up to 1 month.
• When needed, thaw the patties at room temperature for 20–30 minutes, then shallow fry or toast before assembling your bun kabab.

What To Serve With Bun Kabab

• Pair with French fries, Spicy fries, or coleslaw.
• Serve with Imli chutney or mint sauce for a desi twist.
• Wrap it in foil and serve as a midnight snack or lunchbox treat.
• With Karak Tea makes a best combo.