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Street Style Kaleji Bun By Madiha Abdul Samad

By September 3, 2020No Comments

Street Style Kaleji Bun Ingredients: Prepare Bun Kabab Chutney: Lehsan (Garlic) cloves 6-7 Hari mirch (Green chillies) 2 Sabut lal mirch (Button red chillies) 4-5 Hara dhania (Fresh coriander) handful Podina (Mint leaves) handful Zeera (Cumin seeds) roasted & crushed 1 tbs Namak (Salt) ½ tsp or to taste Imli ka pani (Tamarind water) 1 Cup (40g tamarind soaked in 1 Cup water) Prepare Kaleji (Mutton Liver): Mutton kaleji (Mutton Liver) cubes ½ kg Adrak lehsan (Ginger garlic) crushed 2 tbs Zeera (Cumin seeds) roasted & crushed 1 tbs Sabut dhania (Coriander seeds) roasted & crushed 1 & ½ tbs Lal mirch (Red chilli) crushed ½ tbs Black pepper 1tsp Lal mirch powder (Red chilli powder) ½ tbs or to taste Namak (Salt) ½ tbs or to taste Cooking oil ¼ Cup Hara dhania (Fresh coriander) chopped 2-3 tbs Assembling: Buns Cooked mutton liver Pyaz (Onion) rings Bun kabab chutney Directions: Prepare Bun Kabab Chutney: In a chopper,add garlic,green chillies,button red chillies,fresh coriander leaves,mint leaves,cumin seeds, salt & blend well. Add tamarind water,blend again & set aside. Prepare Kaleji (Mutton Liver): On a griddle,add cooking oil than add liver,than add all spices and mix well & cook on medium flame for 10-12 minutes. Add fresh coriander. Now move the cooked liver at one side of griddle. Cut bun from the center and toast on heated griddle from both sides with cooking oil. On one side of bun,add bun kabab chutney,cooked mutton liver and onion rings. On top side of bun,add & spread bun kabab chutney and flip to make a bun kabab (makes 5-6). Serve kaleji bun kabab with onion and bun kabab chutney.

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