KARACHIWALAY BUN KABAB

INGREDIENTS FOR KABABS

chaney kee daal 1 cup
safed zeera 1.5tsp
red mirch 8 to 10
garlic 4
ginger same amount as garlic
onions 1 normal size
garam masala pwd 0.5 tsp
2 normal size (boiled and mashed)
potatoes
khatai powder 1.5 tsp
chaat masala 1 - 1.5 tsp
eggs 2 (for coating)
onions according to the need
buns
(long flat ones,not the shwarma buns) according to the need
salt to taste
ghee for frying
INGREDIENTS FOR GREEN CHUTNEY

mint leaves 1 cup

coriander 1 cup
green chillies 5
imli pulp 1/4th cup
sugar 2 tsp
chaat masala 2 tsp
yoghurt 250gms
but dnt stick to the amount ive posted for chutney..taste it first and then decide how much u need to put..
METHOD ( CHUTNEE)
Mix all the ingredients of chutnee nd grind them well making a paste
mix this chutnee in dahi and add water to make a mixture..it shud not be too watery..just that wen u pour it
into the buns, it seeps in easily.. METHOD (BUN KABABS)
Put safed zeera, onion, sabit laal mirch, garlic and ginger in the soaked chaney kee daal
Pour water in these ingredients and let daal get tender.evaporate all the water when u see that daal has
become soft..don't let it get too soft otherwise itl get mushy.get it tender as like when you press it with
fingers, it easily gets pressed
now let the water evaporate completely and grind this mixture together.grind it real well. when daal is
grinded with all of the other ingredients, add salt in this and mix well with a spatula or spoo.make sure to
add salt when daal is warm.don't add it after it gets cold
mix the mashed potatoes with the daal
now add khatai powder, chaat masala and garam masala
spread little ghee (prefer ghee over oil) on your hand and make round flat kebabs depending on the size
of your bun

on the other side beat two eggs in a bowl so that they get completely frothy.froth is very important.use a
beater if its difficult to beat with hands.
Dip these kebabs in the egg batter.
now spread some ghee on pan .just a little so the pan gets oily..add these kebabs one by one and fry
them at normal stove readings.
cut the buns from the middle nd keep them for toasting on the same pan.you should also toast the inner
side of the bun, pressing the buns flat every time.keep the stove readings low now because they should
remain on pan until they are ready to serve. one by one take the toasted buns, pour dahi chutnee on both
the sides.pour at least 2 tbsp on each side depending on how spicy you like. now add sliced onions which
were soaked in water, on both the sides.add the kebab now on one side by dividing it into half so u can
easily cover the whole bun. now place this bun kebab again on pan to slightly toast it again serve with
green chutnee nd onions you can make around 8 to 10 small size bunkebabs from this.. please tell me
how g66d they tasted..mine always tasted like the original ones..so inshallah urz will too