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Pakistani

Bun kebab

Contains egg (no meat or fish)

بن کباب · bun kabab

Karachi's classic street sandwich: a spiced lentil-and-potato patty fried in an egg coat, tucked into a toasted bun with green chutney, onion and tomato.

Bun kebab is a Pakistani sandwich, ready in about 2 hours 5 minutes and made with chana dal (split bengal gram), egg and hamburger bun. It serves 6 and is rated easy to cook.

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Prep
25 min
Cook
40 min
Rest
1 h
Total
2 h 5 min
Serves
6
Level
Easy
Calories
398

Ingredients

6 bun kebabs

Patties

Chutney

To assemble

Equipment

Method

  1. Step 1

    Simmer the soaked dal with the garlic (opens in a new tab), ginger, cumin (opens in a new tab), chilli, 1 tsp salt and the water until soft and completely dry. Mash with the potatoes (opens in a new tab), cilantro (opens in a new tab) and green chilli (opens in a new tab).

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Blend the mint (opens in a new tab), yogurt (opens in a new tab), lemon juice (opens in a new tab) and a pinch of salt to a smooth green chutney.

  3. Step 3

    Shape the mixture into 6 patties the width of the buns. Heat a little oil on a griddle, dip each patty in beaten egg (opens in a new tab) and fry until golden on both sides.

    Food safety: Cook until the egg coating is fully set.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  4. Step 4

    Split and butter (opens in a new tab) the buns and toast them, cut side down, on the griddle until golden. Fill each with chutney, a patty, onion (opens in a new tab) rings, tomato (opens in a new tab) and ketchup (opens in a new tab) if you like.

    • 5 min
    • medium heat

About this dish

Origin
Karachi, Sindh, Pakistan · Commonly attributedMore food from Pakistan
Dish
Snack · Lunch · Sandwiches · Street food
Cooking method
Boiled, Shallow-fried, Toasted
Taste
savoury, spicy (chilli heat), tangy, herby
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Street food · Child-friendly · Budget-friendly · Portable / lunchbox
Cook more with
Chana dal (split bengal gram) · Egg · Hamburger bun · Potato · Garlic · Fresh ginger
Techniques
Toasting · Shallow-frying · Boiling · Simmering · Spice roasting (dry-roasting)

Allergens

  • Contains: Milkfrom yogurt, hamburger bun, butter
  • Contains: Eggsfrom egg, hamburger bun
  • Contains: Wheatfrom hamburger bun
  • Contains: Glutenfrom hamburger bun
  • May contain: Soyfrom hamburger bun
  • May contain: Sesamefrom hamburger bun
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

398 kcal per serving

Estimated

1 serving ≈ 298 g · recipe makes 6

Where the energy comes from

  • Protein 15%
  • Carbohydrate 57%
  • Fat 28%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy398 kcal133 kcal
Protein14.8 g4.9 g
Carbohydrate57.6 g19.3 g
Net carbohydrate51.3 g17.2 g
Sugars9.1 g3.1 g
Added sugars0 g0 g
Fibre6.4 g2.1 g
Fat12.7 g4.2 g
Saturated fat3.4 g1.2 g
Trans fat0.1 g0 g
Cholesterol71 mg24 mg
Sodium800 mg268 mg
Salt equivalent2 g0.7 g
Vitamins & minerals per serving
Potassium
700 mg
Calcium
148 mg
Iron
4.4 mg
Magnesium
61 mg
Vitamin A (RAE)
95 µg
Vitamin C
27 mg
Vitamin D
0.3 µg
Vitamin B12
0.3 µg
Folate (DFE)
235 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato ketchup.
  • Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Street vendors often fry a thin omelette and fold the patty into it — try that for an 'anda shami' bun kebab.

Common mistakes

  • Leaving the dal wet — the patties fall apart in the egg. Cook it until completely dry.

Serve with

  • Serve with masala fries and a cold drink.

Storage

  • Patties keep refrigerated for 2 days; assemble just before eating.

Variations

  • Shami bun kebab (Pakistan): Uses a beef-and-dal shami kebab instead of the lentil patty.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Chutney

Used in step 2

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