Waheed Kay Fry Kabab is a beloved street food specialty from Burns Road, Karachi, famous for its rich, spicy flavor and mouthwatering aroma. Despite its name, this dish is not your typical kabab. It features savory minced meat cooked with aromatic spices until beautifully browned and packed with flavor.
This tried-and-tested recipe is shared by home chef Saima Hussain. She adds one heaped tablespoon of seekh kabab masala for an extra burst of flavor, although it is optional. You can adjust the spices to your taste, but remember to roast any additional masala briefly to release its aroma and deepen the flavor.
Serve these delicious Karachi-style fry kababs piping hot with soft chapati, tangy BBQ chutney, or cooling mint raita. Every bite is spicy, savory, and satisfying, bringing the irresistible taste of Burns Road street food to your home.
Waheed Kay Fry Kabab
Author: Saima Hussain
Prep time: 1 hour
Cook time: 40 mins
Total time: 1 hour 40 mins
Serves: 4
Ingredients
- Qeema 1 kg (Hath ka Pisa hua)
- Meat tenderizer 1 tbsp
- Ginger garlic paste 1.5 tbsp
- Yogurt 1/2 cup
- Garam flour (besan) 3 tbsp
- Red chili powder 2 tbsp
- Chili flakes 1 tbsp
- Turmeric (haldi) 1 tsp
- Coriander powder 2 tbsp
- Fresh black pepper (ground) 1 tbsp
- Garam masala powder 1 tbsp
- Salt to taste
- Oil/ ghee or butter 1 cup
- Small onion 1
- Coal for smoke (dum)
Instructions
- Marinate qeema with tenderizer, ginger garlic paste and yogurt for half and hour.
- Now in a pan put all dry ingredients and roast dry masala till you get smell of besan and masala and it slightly changes the color.
- Now add this masala to qeema and marinate for another half and hour.
- Fry one small onion in ghee or oil, once it gets golden now add marinated qeema.
- Fry a little then add one cup of water and mix and cook on slow flame with lid tightly covered for 30 minutes. Be careful, if water dries out you can add more water
- After 30 minutes check the consistency if it is fine then given coal dum and your yummy Kababs are ready.
Amazing BBQ Chuney Recipe
Ingredients
- Handful off imli
- One bunch of podina
- Small green chilies
- Round red chilies
- One large tomato
- Zeera 1 tsp
- 2 to 4 desi garlic pieces
Method
- Boil imli in water and take out seed use one cup of Imli paste.
- Blend them all.
- Later add salt to taste.
- BBQ chutney is ready.
