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Street Food

Spice girls Ghillie Basan and Sumayya Usmani visit Edinburgh to talk to food vendors Scott Kirkham and Hal Prescott, the driving force behind Edinburgh's street food scene.

Spice girls Ghillie Basan and Sumayya Usmani are in Edinburgh to talk to food vendors Scott Kirkham and Hal Prescott, the driving force behind Edinburgh's street food scene. Hal shows us how quick and delicious street food can be when he cooks us up fresh crab with tarragon, mayonnaise and mint slaw served on a bed of fries. Also, Chef Neil Forbes hears about how stripped back cooking can be when he talks to Thomasina Miers about her new cook book, Home Cook.

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28 minutes

Karachi Spicy Bun Kebabs – spiced lentil and potato cutlets in brioche buns with 2 chutneys and salad by Sumayya Usmani

Karachi Spicy Bun Kebabs – spiced lentil and potato cutlets in brioche buns with 2 chutneys and salad by Sumayya Usmani

Download and keep Sumayya's Karachi Spicy Bun Kebab recipe


 Preparation time: Soaking lentil for 2 hours, the rest preparation is about 30 minutes
Cooking time: 20 minutes

Serves: 4 – 6 people depending on size of cutlets
[Vegetarian]
 
 Ingredients:
 Coriander chutney:
½ bunch coriander leaves
10 mint leaves
1 tsp sea salt
juice of half a lemon
2 thin green chilli

Tamarind Chutney:
 1 packet dried seedless tamarind, tightly packed
250 ml hot boiling water
½ tsp cumin seeds, dry roasted
½ tsp ginger powder
¼ teaspoon red chili powder
1 tsp chaat masala
2-4 tbsp jaggery
½ tsp black salt (kalanamak)
 Main ingredients:
3 Maris Piper potatoes, peeled, boiled and mashed
60 g Channa lentil, washed, soaked for 2 hours and boiled until soft
3 egg whites, beaten stiffly
6-8 tbsp vegetable oil
4 tbsp ghee
4-6 white burger buns
6 tsp tamarind paste
6 tbsp tomato ketchup
1-2 tomatoes, sliced into thin circles
lettuce leaves, optional
 
Spices:
2 tsp ground cumin
1 tsp ground coriander
1 tbsp Chaat masala (available at most Asian stores)
1 tsp sea salt, or to taste
1 tsp red chilli powder
 
 
To make the tamarind chutney:
Soak tamarind in water overnight or for 2 hours, squeeze the pulp from the tamarind in the same bowl or pan and strain the pulp and keep aside.
In a small saucepan, heat the tamarind pulp add all the other ingredients and cook for 2-3 minutes until all mixed well. Cool before use.
 
To make the coriander chutney:
To make the chutney, blend the ingredients with a little water until it forms a fine paste. Cover and keep aside for later.

For the bun kebabs:
To make the burger cutlets, mix all the spices with the mashed potato and cooked lentil and form flattened medium thick burger cutlet shapes.
 Heat 1 tbsp of ghee and 1 tbsp of vegetable oil (enough for each cutlet) in a non-stick frying pan. Dip each cutlet in the beaten egg white and fry on either side, until light brown.
 Once all the cutlets are done, cut the burger buns into halves and add a bit more ghee and vegetable oil in the pan and fry all four sides of each bun until caramelized and crispy, use a frying spatula to flatten the buns slightly. Repeat until all buns are fried. To assemble place a cutlet on the fried bun, top with tamarind paste, coriander chutney and a tomato slice and lettuce if desired. Cut into half and enjoy warm.

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