To make this egg burger, you will need to prepare three things: a raita chutney, a coleslaw, and a special kabab. Let’s start with the raita chutney, which is a refreshing and tangy sauce that goes well with the kabab. Here are the ingredients that you will need for the raita chutney:

Raita Chutney

• Mint leaves (a handful)
• Coriander leaves (half a bunch)
• Green chillies (2)
• Garlic cloves (3)
• Cumin seeds (1 teaspoon)
• Chaat masala (1/4 teaspoon)
• Tatri or citric acid (2 pinches)
• Salt (to taste)
• Yogurt (1 cup)

To make the raita chutney, simply blend all the ingredients together in a blender until smooth. You can adjust the consistency by adding more or less yogurt. Transfer the raita chutney to a bowl and refrigerate until ready to use.

Coleslaw

Next, let’s make the coleslaw, which is a creamy and crunchy salad that adds some freshness and texture to the egg burger. Here are the ingredients that you will need for the coleslaw:

• Mayonnaise (1/2 cup)
• Milk (3-4 tablespoons)
• Powdered sugar (1 tablespoon)
• Salt (a little bit)
• Black pepper (1/4 teaspoon)
• Cabbage (1 cup, shredded)
• Carrot (1/4 cup, grated)

To make the coleslaw, whisk together the mayonnaise, milk, powdered sugar, salt and black pepper in a large bowl until well combined. Add the cabbage and carrot and toss to coat them with the dressing. Refrigerate the coleslaw until ready to use.

Special kabab for the egg burger

Finally, let’s make the special kabab, which is the star of the egg burger. This kabab is made with chana daal or split Bengal gram, which is a type of lentil that is high in protein and fibre. Here are the ingredients that you will need for the kabab:

• Chana daal or split Bengal gram (1 and 1/2 cups, washed and soaked for 2 hours)
• Garlic cloves (3-4)
• Round red chillies (8)
• Black cardamom (1)
• Cinnamon stick (1)
• Cloves (2)
• Cumin seeds (1 tablespoon)
• Turmeric (1/4 teaspoon)
• Garam masala powder (1/4 teaspoon)
• Salt (to taste)
• Water (2-3 cups)
• Coriander leaves (some, chopped)
• Mint leaves (some, chopped)
• Green chilli (1, chopped)
• Black pepper (1/4 teaspoon)
• Chaat masala (1/2 teaspoon)
• Cornflour (1 tablespoon)
• Rice flour (1 and 1/2 tablespoon)
• Eggs (2, beaten with 2 pinches of salt)
• Ghee or clarified butter (1-2 tablespoons)

To make the kabab, first cook the chana daal with garlic cloves, round red chillies, black cardamom, cinnamon stick, cloves, cumin seeds, turmeric, garam masala powder, salt and water in a pressure cooker for about 15 minutes or until the daal is soft and mushy. Drain any excess water and let the daal cool down slightly.

Then transfer the daal mixture to a food processor or a blender and pulse it until it forms a coarse paste. You can also use a potato masher or your hands to do this. Transfer the paste to a large bowl and add coriander leaves, mint leaves, green chilli, black pepper, chaat masala, cornflour and rice flour. Mix well and shape the mixture into small patties.

Heat some ghee in a frying pan over medium-high heat and fry the patties for about 3 minutes on each side or until golden and crisp. Drain them on paper towels and keep them warm.

In another frying pan over medium-high heat, heat some more ghee and fry some eggs as per your liking. You can make them sunny side up or flip them over for more doneness.

Assembling the Egg Burger

Now, it’s time to assemble the egg burger. Here are the ingredients that you will need for assembling:

• Ghee (1 teaspoon or as required)
• Burger buns (as many as you want, sliced in half)
• Raita chutney
• Egg daal kabab
• Coleslaw
• Cucumber (sliced)
• Tomato (sliced)
• Onion (sliced)
• Tomato ketchup

To assemble the egg burger, first toast the burger buns with some ghee on a frying pan over medium-high heat until lightly golden and crisp. Then spread some raita chutney on the bottom half of each bun and place an egg daal kabab on top. Then add some coleslaw, cucumber, tomato and onion slices. Drizzle some tomato ketchup on top and cover with the top half of the bun. Repeat with the remaining ingredients.

And that’s it! Your egg burger is ready to serve and enjoy. You can also wrap them in foil or parchment paper for easy handling and eating. This egg burger is a perfect meal for Ramadan, as it is filling, nutritious and delicious. You can also make it ahead of time and reheat it when you want to eat it. I hope you liked this recipe and will try it out soon. Stay tuned for more Ramadan Special recipes coming your way. Thank you for reading and happy cooking!

Print

Egg Burger Recipe

Ingredients

Raita Chutney Ingredients

• Mint Leaves Handful
• Coriander Leaves 1/2 Bunch
• Green Chillies 2
• Garlic Cloves 3
• Cumin Seeds 1 Tsp
• Chaat Masala 1/4 Tsp
• Tatri / Citric Acid 2 Pinch
• Salt To Taste
• Yogurt 1 Cup

Coleslaw Ingredients

• Mayonnaise 1/2 Cup
• Milk 3-4 Tbsp
• Powder Sugar 1 Tbsp
• Salt Little Bit
• Black Pepper 1/4 Tsp
• Cabbage 1 Cup
• Carrot 1/4 Cup

Kabab Ingredients

• Chana Daal / Split Bengal Gram 1 & 1/2 Cup Washed & Soaked
• Garlic Cloves 3-4
• Round Red Chillies 8
• Black Cardamom 1
• Cinnamon Stick 1
• Cloves 2
• Cumin Seeds 1 Tbsp
• Turmeric 1/4 Tsp
• Garam Masala Powder 1/4 Tsp
• Salt To Taste Water 2-3 Cups
• Some Coriander Leaves
• Some Mint Leaves
• Green Chili 1
• Black Pepper 1/4 Tsp
• Chaat Masala 1/2 Tsp
• Cornflour 1 Tbsp
• Rice Flour 1 & 1/2 Tbsp
• Eggs 2
• Salt 2 Pinch
• Ghee / Clarified Butter 1-2 Tbsp

Assembling

• Ghee 1 Tsp Or As Required
• Burger Buns As Required
• Raita Chutney
• Egg Daal Kabab
• Coleslaw
• Cucumber
• Tomato Onion
• Tomato Ketchup

Video

How to make Malai Boti Bun Kabab

1. Prepare the malai boti according to the instructions given below. You can also use leftover malai boti from the previous night.
2. Make the omelete by whisking two eggs with salt, pepper, chopped onion, green chilies and coriander leaves. Heat some oil in a frying pan and pour the egg mixture. Cook on both sides until golden and fluffy.
3. Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
4. Assemble the sandwich by placing some malai boti pieces on the bottom half of the bun, followed by the omelete and some chutney of your choice. You can use mint chutney, tamarind chutney or tomato ketchup.
5. Cover the sandwich with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

Print

Malai Boti Bun Kabab

Coated with a creamy mixture of yogurt, cream, cheese, ginger, garlic, and spices, giving it a rich and flavorful taste, Malai Boti Bun Kabab recipe is unique you may love to try it.

Course Street Food

Ingredients

Malai Boti Ingredients

• 250 grams chicken boneless
• 1 to 2 green chilies chopped
• 1 tsp garlic crushed
• salt to taste
• ½ tsp black pepper
• ½ tsp cumin pwoder
• ¼ tsp whole spice (garam masala powder)
• ½ tsp meat tenderizer powder
• 2 to 3 tbsp dairy cream
• 3 to 4 tbsp yogurt
• 1 tsp lemon juice
• 1 tbsp oil

Omelete Ingredients

• 2 eggs
• 1 to 2 pinches black pepper
• 1 to 2 pinches salt
• 1 to 2 tbps oil

Chutney Ingredients

• 1 cup yogurt
• some mint leaves
• some fresh coriander leaves
• 1 green chili
• 2 to 3 garlic cloves
• salt to taste
• ½ tsp cumin powder
• 1 to 2 pinches citric acid
• ½ tsp lemon juice

Instructions

• In a large bowl, add the chicken pieces, green chilies, garlic, salt, black pepper, cumin powder, whole spice, meat tenderizer powder, dairy cream, yogurt, and lemon juice. Mix well and make sure the chicken is well coated with the marinade. Refrigerate for at least 10 minutes or an hour for best results.
• Preheat a grill or a skillet over medium-high heat and brush some oil on it. Cook the chicken pieces on high flame for about 2 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Cover and cook on low flame until chicken is done. You can also bake the chicken in a preheated oven at 200°C for about 20 minutes or until done.
• Crack the eggs into a small bowl and whisk them well with a fork. Add salt and pepper to taste.
• Heat a nonstick skillet over medium-high heat and add oil. Swirl the oil to coat the bottom and sides of the pan.
• When the oil is hot, pour the egg mixture into the pan and tilt it slightly to spread it evenly.
• As the eggs start to set, use a spatula to lift the edges and let the uncooked egg run underneath.
• When the omelet is almost cooked but still moist on top, fold it in half with the spatula, cut into four pieces and slide it onto a plate.
• Wash and chop the mint, coriander, and green chili. Peel and chop the garlic cloves.
• In a blender or food processor, add the yogurt, mint, coriander, green chili, garlic, salt, cumin powder, and citric acid. Squeeze the lemon juice into it. Mix well and adjust the seasoning according to your taste. Blend until smooth and creamy. Transfer the chutney to a bowl.
• Heat oil in a small pan and add some cumin seeds. When they crackle, turn off the heat and pour the oil over the chutney. This will give it a nice flavor and aroma.

Assembling

• Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
• Assemble the bun by placing some malai boti pieces on the bottom half of the bun, followed by the omelet and some mint chutney. You can also use tamarind chutney or tomato ketchup.
• Cover the bun with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

Video

And that’s how you make a delicious malai boti bun at home. This recipe is perfect for a quick and easy lunch or dinner, or even a picnic or party. You can serve it with some salad, raita, or chutney of your choice. The malai boti is tender and juicy, and the bun is soft and fluffy. You will love the combination of flavors and textures in this dish. I hope you enjoyed this recipe and will try it soon. Let me know how it turns out in the comments below. Thank you for reading and happy cooking!

Keema Kachori is a delicious savory snack that is popular in many parts of India and Pakistan. It is made of crispy pastry filled with spiced minced meat and deep-fried until golden. Keema Kachori is especially enjoyed during Ramadan, when people break their fast with this tasty treat. You can find Keema Kachori at many street food stalls or make it at home with this easy recipe.

How to make new style Keema Kachori

To make the pastry, mix the flour, oil and salt in a bowl and knead with water to form a smooth dough. Cover and let it rest for 15 to 20 minutes.

To make the filling, heat oil in a pan and fry the onion until golden. Add the ginger-garlic paste and sauté for a few minutes. Then, add the minced meat and cook until browned, breaking it up with a spatula. Add salt, turmeric, chili and garam masala and cook until the meat is dry and well-cooked. Stir in the coriander leaves and turn off the heat.

To assemble the kachori, divide the dough into equal-sized balls and roll out each ball into a thin circle. Place a tablespoon of filling in the center and fold the edges over to seal. Press gently to flatten.

Heat oil in a deep-frying pan and fry the kachori on medium-low heat until golden and crisp on both sides. Drain on paper towels and serve hot or warm with chutney or yogurt.

Enjoy this tasty and satisfying snack with your family and friends and let me know how it turned out for you in the comments below!

Print

Keema Kachori Recipe

If you love street food, you will love this recipe for keema kachori, a savory snack that is popular in India and Pakistan. Keema kachori are crispy pastry shells filled with spicy minced meat and served with chutney or yogurt. They are perfect for tea time or as a snack anytime.

Course Snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Ingredients

Kachori Filling Ingredients

• 2 tbsp oil
• 1 tsp garlic crushed
• 300 grams chicken mince (Qeema)
• salt to taste
• ¼ tsp black pepper crushed (Kali Mirch)
• ½ tsp cumin seeds
• ½ tsp coriander seeds crushed
• ½ tsp red chili powder or to taste
• ⅛ tsp turmeric powder
• 1 green chili crushed
• 1 onion small sized
• fresh coriander leaves

Dough Ingredients

• 1½ cups all-purpose flour (maida)
• 1 tsp salt
• 3 tbsp clarified butter
• water as required

Instructions

• Fry crushed garlic in oil until light golden.
• Add chicken mince and stir cook continuously until color changes.
• Add salt, black pepper, cumin seeds crushed, coriander seeds crushed, red chili powder, and turmeric powder to the chicken mince and mix well. Next, chop a green chili and add it to the mix for some extra heat. You can adjust the amount of green chili according to your taste.
• Cover and cook on low flame for 5 to 6 minutes, or until the meat is cooked through. Turn off the flame when ready.
• Now add onion chopped, coriander leaves and mix well. Keep aside.

Dough and Kachori Making

• In a large bowl, combine the flour and salt. Make a well in the center and add the clarified butter. Mix well with your fingers until crumbly.
• Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. You may need more or less water depending on the humidity and the quality of the flour.
• Cover the dough with a damp cloth and let it rest for at least 15 to 20 minutes before going any further with the recipe.
• Divide the dough into equal-sized balls and flatten them slightly with your palms.
• To make kachoris from the dough, divide the dough into equal-sized balls. Roll down balls into round meal shape, apply oil on the top, and dust some flour. Fold it in a long-layered rectangle sheet. Apply oil on the top and dust some flour and fold the sheet round like a wheel.
• Cut into small pieces and roll each piece into a small circle. Place some kachori filling in the center and seal the edges.
• Deep fry the kachoris on low-medium flame until golden and crisp. Enjoy with chutney or sauce.

Video