Ingredients:
Prepare Bun Kabab Chutney:
-Podina (Mint leaves) half bunch
-Hara dhania (Fresh coriander) half bunch
-Hari mirch (Green chillies) 5-6
-Lehsan (Garlic) cloves 4-5
-Adrak (Ginger) 1 inch piece
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Kala namak (Black salt) ¼ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
-Sirka (Vinegar) 1 tsp
-Water ¼ Cup
-Lal mirch (Red chilli) crushed ½ tbs
Prepare Dhaga Kabab:
-Khashkhash (Poppy seeds) 3 tbs (washed & dried)
-Water 3 tbs
-Hari mirch (Green chillies) 5-6
-Pyaz (Onion) fried 1 Cup
-Podina (Mint leaves) handful
-Boneless beef 500g
-Beef fat (Charbi) 50g
-Kacha papita (Raw papaya) paste 4 tbs
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Besan (Gram flour) roasted 3 tbs
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Garam masala powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Javitri powder (Mace powder) ¼ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Zeera powder (Cumin powder) ½ tbs
-Kala namak (Black salt) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Kewra water 1 tsp
-Koyla (Charcoal) for smoke
-Ghee (Clarified butter) 1-2 tbs
-Ghee (Clarified butter) 1 tbs
-Ghee (Clarified butter) ½ tbs
-Bunkabab buns
-Pyaz (Onion) rings
-Hara dhania (Fresh coriander) chopped
-Ghee (Clarified butter)
Directions:
Prepare Bun Kabab Chutney:
-In a blender jug,add mint leaves,fresh coriander,green chillies,garlic,ginger,cumin seeds,black salt, coriander seeds,salt,tamarind pulp,vinegar,water & blend well.
-Add red chilli crushed,mix well & set aside.
Prepare Dhaga Kabab:
-In spice mill,add poppy seeds,water,grind well & set aside.
-In a meat chopper,add green chillies,fried onion,mint leaves & chop well.
-Add beef along with beef fat,raw papaya paste,ginger garlic paste,poppy seeds paste,gram flour,red chilli powder,garam masala powder,black pepper powder,mace powder,nutmeg powder,cumin powder,black salt,salt,kewra water & chop until well combined.
-Take out in a bowl,cover & marinate for 4 hours or overnight in refrigerator.
-Knead the mixture for 1-2 minutes & give coal smoke for 2-3 minutes.
-With the help of wet hand,take a mixture (85g),thread on wooden skewer and tie with kitchen twine/thread.
-On heated griddle,add clarified butter,let it melt and fry kebabs on low flame from all sides until done.
-Remove thread from kebab,add clarified butter and cook for a minute.
-On same griddle,add clarified butter,cut buns from the middle and toast buns.
-On bunkabab buns,add & spread bun kabab chutney,dhaga kebab,onion rings & fresh coriander.
-On top bunkabab bun,add & spread bun kabab chutney and cover with top bun.
-Add clarified butter and toast bun kabab from both sides (makes 8-10).
-Serve with bun kabab chutney!
Ajza:
Prepare Bun Kabab Chutney:
-Podina (Mint leaves) half bunch
-Hara dhania (Fresh coriander) half bunch
-Hari mirch (Green chillies) 5-6
-Lehsan (Garlic) cloves 4-5
-Adrak (Ginger) 1 inch piece
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Kala namak (Black salt) ¼ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
-Sirka (Vinegar) 1 tsp
-Water ¼ Cup
-Lal mirch (Red chilli) crushed ½ tbs
Prepare Dhaga Kabab:
-Khashkhash (Poppy seeds) 3 tbs (washed & dried)
-Water 3 tbs
-Hari mirch (Green chillies) 5-6
-Pyaz (Onion) fried 1 Cup
-Podina (Mint leaves) handful
-Boneless beef 500g
-Beef fat (Charbi) 50g
-Kacha papita (Raw papaya) paste 4 tbs
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Besan (Gram flour) roasted 3 tbs
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Garam masala powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Javitri powder (Mace powder) ¼ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Zeera powder (Cumin powder) ½ tbs
-Kala namak (Black salt) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Kewra water 1 tsp
-Koyla (Charcoal) for smoke
-Ghee (Clarified butter) 1-2 tbs
-Ghee (Clarified butter) 1 tbs
-Ghee (Clarified butter) ½ tbs
-Bunkabab buns
-Pyaz (Onion) rings
-Hara dhania (Fresh coriander) chopped
-Ghee (Clarified butter)
Directions:
Prepare Bun Kabab Chutney:
-Blender jug mein podina,hara dhania,hari mirchein,lehsan,adrak,zeera,kala namak,sabut dhania,namak,imli pulp,sirka aur panid al ker ache tarhan blend ker lein.
-Lal mirch crushed dal ker ache tarhan mix karein & side per rakh dein.
Prepare Dhaga Kabab:
-Spice mill mein khashkhash aur pani dal ker ache tarhan grind ker lein & side per rakh dein.
-Meat chopper mein hari mirchein,fried pyaz aur podina dal ker ache tarhan chop ker lein.
-Beef ko charbi ka saath dal dein,kacha papita,adrak lehsan paste,khashkhash paste,besan,lal mirch powder,garam masala powder,kali mirch powder,javitri powder,jaifil powder,zeera powder,kala namak,namak aur kewra water dal ker ache tarhan chop ker lein.
-Bowl mein nikal lein aur dhak ker 4 hours or overnight kliya refrigerator mein marinate ker lein.
-Mixture ko 1-2 minutes kliya knead karein aur 2-3 minutes kliya koyla ka dhuwan dein.
-Geelay haath ki madad sa mixture (85g) ki quantity lein aur wooden skewer per laga lein aur
kitchen twine/thread ki madad sa tie ker lein.
-Garam tawa per ghee dal ker melt karein aur kebabs ko halki ancch per tamam sides sa fry ker lein.
-Kebab sa thread ko nikal lein,ghee dal dein aur ek minute kliya paka lein.
-Us he tawa per ghee dal dein aur buns ko middle mein sa cut ker ka toast ker lein.
-Bunkabab buns per bun kabab chutney dal ker pheela lein,dhaga kebab,pyaz rings aur hara dhania dal dein.
-Top bunkabab bun per bun kabab chutney dal ker pheela lein aur burger ka upper rakh dein.
-Ghee dal dein aur bun kabab ko dono sides sa toast ker lein (makes 8-10).
-Bun kabab chutney ka saath serve karein!