#Streetstyle #Daalandaywala #Karachi #BunKabab #Recipe #foodonfire
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To make Aloo Anda Daal Bun Kabab, you will need the three main components: Aloo (potato), Anda (egg), and Daal (lentils) along with the bun kabab (burger). Here's a step-by-step recipe to guide you through the process:

Ingredients:
For Aloo (Potato) Patty:

2 large potatoes, boiled and mashed
1 small onion, finely chopped
1-2 green chilies, finely chopped (adjust according to your spice preference)
1/4 cup chopped coriander leaves
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
Salt to taste
Oil for frying
For Anda (Egg) Omelette:

2 eggs
Salt and pepper to taste
Chopped onions, tomatoes, green chilies, and coriander leaves (optional)
Oil or butter for frying
For Daal (Lentils):

1 cup chana dal (split chickpeas)
Water for soaking and cooking
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala (optional)
1 tablespoon oil or ghee
1 small onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
For Bun Kababs:

Burger buns
Aloo (potato) patty
Anda (egg) omelette
Daal (lentils)
Chutney or ketchup
Sliced onions, tomatoes, and cucumbers
Green chutney (optional)
Instructions:

Prepare the Aloo (potato) patty:

In a mixing bowl, combine the mashed potatoes, finely chopped onions, green chilies, coriander leaves, cumin powder, red chili powder, and salt. Mix everything well until all the ingredients are evenly distributed.
Take a portion of the mixture and shape it into a round patty. Repeat the same with the remaining mixture to make more patties.
Heat oil in a pan and shallow fry the potato patties until they turn golden and crispy on both sides. Remove them from the pan and set aside.
Prepare the Anda (egg) omelette:

In a bowl, whisk the eggs and season with salt and pepper. You can also add chopped onions, tomatoes, green chilies, and coriander leaves for added flavor.
Heat a frying pan with oil or butter. Pour the whisked egg mixture into the pan and cook it like an omelette on both sides until it's golden brown. Once cooked, remove from the pan and set aside.
Prepare the Daal (lentils):

Soak the chana dal in water for about 2-3 hours. Drain the water before cooking.
Cook the chana dal in a pot with enough water to cover the lentils. Add a pinch of salt and turmeric powder. Cook until the lentils are soft and tender. Drain any excess water and set aside.
In a pan, heat oil or ghee and add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent and the raw smell disappears.
Add the cooked chana dal to the pan. Mix well and mash the lentils slightly to form a thick mixture. Add salt, red chili powder, and garam masala (if using). Cook for a few more minutes until the spices are well incorporated. Remove from heat and let it cool.
Assemble the Aloo Anda Daal Bun Kabab:

Take a burger bun and spread some chutney or ketchup on the inner sides.
Place the Anda (egg) omelette on the bottom half of the bun.
Next, add a generous amount of the Daal (lentil) mixture on top of the omelette.
Place the Aloo (potato) patty on top of the lentil mixture.
Add some sliced onions, tomatoes, and cucumbers on top of the patty.
Optionally, you can add some green chutney for extra flavor and spiciness.
Close the bun with the top half, pressing it gently to secure the filling.
Now your Aloo Anda Daal Bun Kabab is ready to be served! Enjoy this delicious and filling street food-style burger with the delightful combination of potato, egg, and lentil patties.

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