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Peshawari Bun Kebab
A beloved street food from Peshawar, this Bun Kebab features a flavorful, spiced patty (often made from minced beef or mutton) served in a soft bun with a tangy tamarind chutney, fresh salad, and a creamy yogurt sauce. It's a delicious and satisfying snack or light meal.
ð§ ææ
- 500 g Ground beef or mutton(preferably with 20% fat)
- 1 medium Onion(finely chopped)
- 1 tbsp Ginger-garlic paste
- 2-3 Green chilies(finely chopped, adjust to taste)
- 1 tsp Coriander seeds(roasted and ground)
- 1 tsp Cumin seeds(roasted and ground)
- 1 tsp Garam masala
- 1/2 tsp Red chili powder
- to taste Salt
- 2 tbsp Chickpea flour (besan)(for binding)
- 1 large Egg(lightly beaten)
- 4-6 tbsp Oil(for frying)
- 4 Burger buns
- as needed Tamarind chutney
- as needed Yogurt sauce(yogurt mixed with salt, cumin, and a pinch of chili powder)
- as needed Salad leaves
- as needed Sliced tomatoes
- as needed Sliced onions
ðšâð³ äœãæ¹
- 1
Prepare the patty mixture: In a large bowl, combine the ground meat, finely chopped onion, ginger-garlic paste, chopped green chilies, roasted and ground coriander and cumin seeds, garam masala, red chili powder, and salt. Mix thoroughly.
- 2
Add the chickpea flour and beaten egg to the mixture. Knead well until everything is thoroughly combined and the mixture holds its shape. If the mixture is too wet, add a little more chickpea flour.
- 3
Divide the mixture into 4 equal portions and shape them into flat, round patties, slightly larger than the burger buns. Press them gently to ensure they are not too thick.
- 4
Heat oil in a frying pan over medium-high heat. Carefully place the patties in the hot oil and fry for about 4-5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 5
Assemble the Bun Kebabs: Lightly toast the burger buns if desired. Spread tamarind chutney on the bottom half of each bun. Place a patty on top. Drizzle with yogurt sauce and top with salad leaves, tomato slices, and onion slices. Place the top half of the bun.
ð¡ ããã®ã³ã: Ensure the meat mixture is well-bound by kneading thoroughly. Don't make the patties too thick, as they will be harder to cook through. Fry on medium-high heat to get a good crust without overcooking the inside.
ð¡ ããã®ã³ã
- âRoasting the whole spices before grinding enhances their flavor.
- âUsing meat with a good fat content (around 20%) results in juicier patties.
- âAdjust the amount of green chilies to control the heat level.
- âServe immediately for the best texture and flavor.
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- Add a pinch of pomegranate powder (anardana) to the patty mixture for a tangy note.
- Serve with a side of green chutney or mint raita.