Recipe
Why make it
A spiced beef and potato patty, dipped in egg and shallow-fried until golden, then tucked into a toasted bun with mint chutney, onion and tomato. It is the classic Karachi street-side snack, easy to make at home.
Serves 6
+ 18 more in the full recipe
Step 1 of 9
Put the mince, ginger-garlic paste, chopped green chillies, salt, red chilli, coriander, cumin, garam masala and 150 ml water in a wide saucepan. Break up the mince with a spoon, bring to a boil, then cover and cook on low heat u…
Step 2 of 9
Uncover, raise the heat to medium and stir until all the liquid has evaporated and the mince looks dry and crumbly. Leave it to cool for 10 minutes.
Step 3 of 9
While the mince cools, blend the chutney: process the coriander, mint, 2 green chillies, yogurt, lemon juice and a pinch of salt with 1 tablespoon of water until smooth. Taste and adjust the salt and lemon.
Step 4 of 9
Grind the cooled mince in a food processor to a fine, sticky texture. Add the boiled potato, roasted gram flour, chopped coriander and mint, and pulse until it holds together when pressed. If it feels wet, add another spoonful of…
Step 5 of 9
Divide into 6 portions and shape into round patties about 10 cm wide and 1.5 cm thick, slightly larger than the buns because they shrink. Chill on a plate for 10 minutes so they firm up.
The last 4 steps are in the full recipe.
Cook’s tip
Cook the mince until it is really dry. Extra moisture makes the patties crumble when you dip them in egg.
Ready to cook?
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