Karachi Bun Kabab Recipe (Anday Wala Burger)
Experience the flavors of Karachi street food right in your kitchen with this Bun Kabab recipe, featuring soft buns, juicy patties, and a tangy, spicy chutney. Popular on Burns Road, this Anday Wala Burger is a classic Pakistani street snack that’s easy to make at home and perfect for breakfast, lunch, or dinner.
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Servings: 1 person
Calories: 315kcal
Cost: $1
Equipment
- Skillet
Ingredients
- Fresh Bun Pav style
Patty (Potato & Chickpea)
- 2 medium size Boiled Potatoes
- ½ cup Boiled Chickpeas Mashed
- 1 tablespoon Oil for sautéing
- ½ teaspoon Cumin Seeds (Zeera) for tempering
- ⅓ teaspoon Salt to taste
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric
- 1 small Onion finely chopped
- 2 Green Chillies finely chopped
- 2 teaspoon Fresh Coriander Chopped
- 1 teaspoon Fresh Lemon juice or as per the taste
- 1 Egg per serving (beaten)
Green Chutney For Bun Kabab
- 1 cup Fresh Coriander
- ½ cup Mint
- 3 Green Chillies
- 2 Garlic Cloves
- ⅓ teaspoon Cumin Seeds
- ⅓ teaspoon Salt
- ⅓ teaspoon Black Salt
- ⅓ teaspoon Red Chili Powder
- ½ teaspoon Chaat Masala
- ½ teaspoon Sugar
- 100 ml Water
- 2 teaspoon Lemon juice Freshly squeezed
Instructions
- Pav-style desi buns – soft and slightly dense, perfect for soaking chutney and egg.
Bun Kabab Patty (Potato Chickpea)
- In a pan, heat oil on medium flame.
- Add cumin seeds and let them crackle.
- Add salt, red chili powder, and turmeric powder. Mix well.
- Stir in chopped onion and green chilies; sauté for a few seconds.
- Add boiled, mashed potatoes and chickpeas. Mix thoroughly until combined.
- Garnish with fresh coriander and lemon juice for a burst of freshness.
- Remove from heat and let the mixture cool.
Green Chutney For Bun Kabab
- 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.
Assembling
- Slice the buns in half.
- Heat a skillet or tawa and toast both sides of the buns in a little oil until golden brown.
- Spread a generous amount of green chutney on the lower half of the bun.
- Add a layer of the potato-chickpea mixture and top with onion rings.
- Cover with the upper half of the bun.
Egg Layering & Toasting
- In a bowl, beat the egg with salt and red chili powder.
- Pour some beaten egg over the assembled bun kabab on the skillet, sliding it gently with a spoon to cover the sides.
- Toast the bun on medium heat until the egg is cooked and the bun turns golden and crisp.
- 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!
Video
Notes
- Use soft, pillowy bakery-style pav buns — slightly dense yet spongy. These buns soak up chutney and egg flavor beautifully without falling apart.
- 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.
- Make sure the chutney is not watery.
- Add a spoon of beaten egg to the kabab mixture for extra juiciness.
- For an authentic flavor, toast the buns in ghee instead of butter.
- Keep the kabab slightly soft — they’ll firm up when fried.
- Avoid overstuffing.
- For great taste, cook an egg properly from all sides of bun.
- Make a variation of chutney/sauces as per your taste.
Nutrition
Serving: 1Bun (pav) | Calories: 315kcal
