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!

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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.

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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!

You can easily make it at home just by following the steps below. Try this recipe and give your feedback at the end of this post.

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Bun Kabab Recipe

Bun Kabab is famous street food in Karachi. Salad and a fried kabab and optionally omelet are sandwiched between a sweet bun spread with green chutney and tomato ketchup.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Ingredients

For Chutney

• 1/2 bunch of fresh coriander
• 2 garlic cloves
• 1 - 2 green chilies
• salt little bit
• 1/4 tsp black salt
• 1/4 tsp chaat masala
• 1/2 tsp cumin seeds
• 2 - 3 tbsp tamarind pulp
• 1/2 cup yogurt

For Kabab

• 1 cup Split Bengal Gram
• 250 g boneless chicken
• 2 medium size potatoes
• 2 - 3 garlic cloves
• salt to taset
• 8 round red chiliies
• 1 cinnamons stick
• 2 cloves
• 1 tsp cumin seeds
• 1/2 tsp turnmeric
• 2 cup water
• 2 - 3 tbsp fresh coriander
• 8 - 10 fresh mint leaves
• 1 tsp chaat masala
• 1/2 tsp black pepper powder
• 1 tbsp cornflour

Other ingredients needed for cooking and assembling the bun kababs

• 3 eggs
• 3 pinch salt
• cooking oil as required
• cabbage as required
• onion as required
• tomato as required
• cucumber as required
• tomato ketchup as required

Instructions

• Combine all the ingredients of chutney in a blender or a food processor. Blend until the chutney has a loose, pourable consistency.
  
• Pour the chutney in a plastic container and keep it aside.

Kabab

• Soak the Split Bengal Gram lentil for 3-4 hours before cooking.
• Add the lentil, chicken, potatoes, garlic cloves, round-red chilies, cloves, cinnamon stick, cumin seeds, turmeric, and salt to taste into a pot. Then add the water and bring it to a boil. Simmer till lentils, chicken and potatoes are fully cooked. Dry any remaining water. Remove cinnamon sticks and cloves and let the lentil mixture cool down.
  
• Combine the cooked lentil mixture, fresh coriander, and mint leaves in a food processor or a blender. Blend for few seconds to get a well-grinded patty mixture.
• Take the mixture out back to the pot. Season with black pepper, cornflour, and some salt if needed. Whisk to mix well and take out on a plate to keep in the freezer for 15 to 20 minutes.
• Grease your hands with oil and make round kababs that can be stored up in a freezer for a weak.
  
• Whisk 3 eggs and around 2 - 3 pinches of salt till frothy. Dip the kababs into beaten eggs, shallow-fry till golden-brown on both sides, and take out on absorbent paper. The recipe will make 4 - 6 kababs.
  
• Now fry omelet from any leftover eggs you have already beaten and used dipping the kababs before frying. You can make 4 smooth slices making straight cuts.
  

Assembling the Bun Kabab

• Toast your sweet buns. Start assembling by applying the green chutney already made for this recipe. Stack up with slices of cucumber, onion, and tomatoes. Cut the kabab in two halves and add them to the stack. Place the omelet on the top and close it with the top of the bun after applying some tomato ketchup and green chutney.
  
• Serve with some extra chutney and salad!

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Aloo ki Bhujia

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tbsp cooking oil
• 1 tsp cumin seeds
• 1/4 tsp Nigella seeds (Kaloongi)
• 3 medium sized potatoes
• 1/2 tsp red chili powder or to taste
• 1/2 tsp crushed red chili
• 1/4 tsp chaat masala
• salt to taste
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 1 1/2 cup water
• greed chilies
• fresh coriander leaves

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Halwa Puri k Chaney

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1/4 cup cooking oil
• 1 tsp garlic crushed into paste form
• 1 tsp red chili powder
• 1 tsp paprika powder or Kashimri Mirch Powder
• 1 tsp chaat masala
• 1 tsp crushed cumin seeds
• 1/4 tsp black salt
• 1/4 tsp whole spice powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• salt to taste
• 1 – 2 pinches of citric acid
• 2 cup boiled chickpeas
• 2 cup water or as required

Instructions

• Heat the cooking oil in a pan and add the crushed garlic. Fry until lightly golden.
• Season well with all the spices mentioned in the ingredients list and add some water. Heat gently, stirring, till all the ingredients are mixed and gravy formed.
• Add already boiled chickpeas and stir cook continuously for 5 – 6 minutes.
• When the gravy becomes dry and mixed with the chickpeas, add 2 cups of water. Cover the pot with its lid and cook on low flame for 10 -12 minutes.

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Paneer Dosa

Ingredients

• 1-2 tbsp oil
• ½ tsp garlic آدھا چائے کا چمچ لہسن
• ½ tsp cumin seeds آدھا چائے کا چمچ زیرا
• 3-4 curry leaves ۳ سے ۴ کری پتے
• 1 small sized onion چھوٹی پیاز
• 1 tomato ا عدد ٹماٹر
• 1-2 green chilies ا سے ۲ عدد ہری مرچ
• 1 tbsp corn seeds ایک کھانے کا چمچ مکئی کے دانے
• 1 pinch of turmeric ۱یک چٹکی ہلدی
• ½ tsp crushed red chilies or to taste لال مرچ کوٹی ہوئی آدھا چائے کا چمچ
• ¼ tsp black pepper ایک چوتہائی چائے کا چمچ کالی مرچ
• ½ tsp coriander powder
• salt to taste
• 200 grams cottage cheese ۲۰۰ گرام پنیر
• ¼ tsp dry raw mango powder ایک چوتہائی چائے کا چمچ کھٹائی پائوڈر
• ¼ tsp paprika powder (optional)
• 1 tsp vinegar ایک چائے کا چمچ سرکہ
• 1 tsp hot sauce or chili sauce
• 1 tsp soy sauce
• 1-2 tbsp fresh coriander leaves تازا دھنیا

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Green Chatney

Cuisine Indian, Pakistani

Ingredients

• ½ bunch fresh mint leaves (½ gadhi taza podinay k pattary)
• 4 – 5 green chilies
• 7 – 8 cloves garlic (lahsan k javay)
• 1 bunch fresh coriander leaves (taza dhanya)
• 1 tsp cumin seeds
• salt to taste
• ¼ tsp black salt
• ½ lemon juice
• water little bit (thora sa)

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Ragda Chana Chaat

Ingredients

• 1-2 tbsp oil
• ½ small sized onion
• 1 medium sized tomato
• 250 grams boiled chickpeas (ublay huay chanay)
• 1 large sized potato boiled and mashed
• salt to taste
• ¼ tsp turmeric (haldi)
• ½ tsp red chili powder or to taste
• ½ tsp coriander powder
• ½ tsp crushed cumin seeds
• 1 tsp chaat masala
• 1-2 pieces green chilies
• 1 glass of water
• lemon juice (squeeze 1 lemon)

Assembling

• chanay
• green chatney
• khatti mithi imili
• onion
• tomato
• coriander leaves
• sev/nimko
• chaat masala
• chili flakes
• pomegranate (anaar)

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