Bun Kabab

Chandan Kababs Recipe

Chef Saadat’s famous Chandan Kababs, with the ease of National Chapli Kabab Masala, makes entertaining guests breeze. So welcome the unexpected guests and treat them with these enticing kababs. The only problem; they will keep returning for more!

Welcome the unexpected guests and treat them with these enticing kababs.

  • Prepare in: 30 mins

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  • Chicken Minced : 250 gm
  • Beef Minced : 250 gm
  • Onion : 1 medium
  • Bread Slice (edges trimmed) : 2 medium slices
  • National Chapli Kabab Masala : 1 packet
  • Mayonnaise : 4 tablespoons
  • Green Chili (finely chopped) : 1 tablespoon optional
  • Eggs (beaten) : 2
  • Bread-crumbs : 1 cup
  • Oil for frying
  • National Tomato Ketchup : To serve with


Finely chop the Onions and squeeze out all the moisture,using cheese-cloth, and keep aside.

Trimming the edges, soak the bread slices in water andusing your hands squeeze out as much water as possible, and keep aside.

Using a food processor combine the chicken mince, beef mince, chopped onion, soaked bread, mayonnaise, green chilies, National Chapli Kabab Masala and blend to a smooth paste.

Wet your hands with water and use your palms to make thin round patties.

First dip the kababs in the egg and then coat with breadcrumbs.

Shallow fry the kababs/patties on both sides on a medium heat till they turn light golden in color.

Perfect choice for serving at evening teas and as school lunch-box staples with National Tomato Ketchup.