• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Untold Recipes By Nosheen
  • Home
  • Recipes
  • Meet Nosheen
  • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Meet Nosheen
  • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Meet Nosheen
    • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Pakistani Recipes

    Bun Kabab Slider Recipe

    March 22, 2021 by untoldrecipesbynosheen 2 Comments

    Jump to Recipe - Print Recipe

    "You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day". These famous words, stated in greatsayings.net by renowned chef Nadia Giosia, came to mind as I created my Bun Kabab Slider Recipe.

    bun kebab slider recipe

    The History Of The Bun Kabab

    The original Bun Kabab, created by Haji Abdul Razzak in 1953 served as a solution to the growing lunch needs of the busy workforce in a rapidly growing city. The burger style sandwich fit the bill and 69 years and three generations later, the original street stall created by Haji Razak still stands on Burns Road in Karachi.

    What Is The Bun Kabab ?

    A bun kabab is nothing more than a simple potato and lentil patty, coated in egg and shallow fried. The patty is then topped with two chutneys, some sliced onions and squeezed between a soft, sweet bun.

    Many variations of the original creation exist today as there's a street stall on virtually every corner of the country. Each vendor has his own secret recipe for the patty and the chutneys.

    Some use a meat patty, some use one chutney, some two. There's an assortment of toppings, from onions to cucumbers and at times tomatoes. Some coat the patty in egg and some fry the egg separately and top the patty with it.

    I hope you try and like my version of the famous street food!

    The Bun Kabab Slider Recipe

    Boiling The Lentils

    The best lentil to use for the bun kabab is chana dal (split chickpea). SInce it has a firm texture it keeps the kabab from breaking. It's important not to overcook the lentils too much as the patties won't form properly if you do. For best results, soak the lentils overnight and then cook for a short period. The soaking softens them and insures that they will cook quicker.

    Cook the onions, ginger, garlic and lentils together with just a little bit of water. As soon as the mixture reaches a boil, cover the sauce pan with foil and reduce the flame to its lowest setting. The rest of the cooking will take place via steaming, as this helps retain maximum flavor.

    cooking the lentils

    Preparing The Kabab Mixture

    Since the potatoes and lentils are different in consistency they need to be separately prepped. The potatoes must be boiled, peeled, and mashed by hand as using the food processor makes them too pasty. The lentils are boiled as instructed above and then added to a food processor along with the onions, garlic, ginger and spices and pureed.

    The potatoes and lentils are then mixed by hand and formed into the patties, ready to be fried!

    blending the mixture

    Frying The Patties

    Some versions of bun kabab have a separately fried patty and a thin omelette on top. I coat my kabab in hand beaten eggs to give them a slightly crispy coating and to prevent them from falling apart. Any residual egg (as seen in the picture below) is added to the buns along with the patties. I find that this is less labor intensive than cooking the two separately.

    frying the patties

    The Best Buns

    Authentic street style bun kebabs are made with very soft and slightly sweet buns. I use potato buns as they have the exact same taste and texture of the ones I remember from back home.

    Once the patties are almost done I place the buns face down on the frying pan as shown below. Toasting them this way makes them taste amazing as the residual grease in the pan gives them a buttered flavor. The buns are ready to be assembled once they turn light brown and crispy on the inside.

    saute the buns

    Assembling The Bun Kabab Sliders

    I chose to make my bun kababs into sliders, but you can just as easily opt to make full sized ones. For the chutneys I used my green coconut chutney and my sugar free imli tamarind chutney. Just smear some of each type directly on the buns, place the fried kabab, some onions and you're ready to eat!

    I don't like to add cucumbers or tomatoes to mine as I feel they get a little soggy this way but feel free to chose your own toppings.

    construct the bun kababs
    bun kabab slider recipe

    Bun Kabab Slider Recipe

    Nosheen Babar
    This Bun kabab Slider Recipe is a modified version of one of South Asia's most popular street foods; the perfect snack anytime, anywhere!
    5 from 2 votes
    Print Recipe
    Print Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine Indian, Pakistani
    Servings 8
    Calories 578 kcal

    Equipment

    • Knife
    • Chopping Board
    • Saucepan
    • Cooking Spoon
    • potato masher
    • Food Processor
    • Frying Pan
    • spatula

    Ingredients
      

    • 1 cup chana dal (Split Chickpeas)
    • ½ cup chopped onion
    • 1 tbsp crushed ginger
    • 1 tbsp minced garlic
    • 1 cup water
    • 3 potatoes (1.5 Cups Mashed)
    • 2 tsp red chili powder
    • 1 tsp coriander powder
    • 2 tsp salt
    • 2 tsp amchur powder (dried mango powder)
    • 1 tsp chaat masala (Optional)
    • 2 eggs
    • ½ cup cooking oil
    • 1 onion sliced
    • ½ cup green coconut chutney (See Notes)
    • ½ cup sugar free tamarind chutney (See Notes)
    • 24 slider buns

    Instructions
     

    • Soak the lentils overnight
    • Dice the onion
    • Strain the soaked lentils and add them to a saucepan with the onions, ginger, garlic and 1 cup water and bring to a boil
    • Reduce the heat to the lowest setting, cover the saucepan with foil and steam the lentils for 10 minutes so they cook through
    • Once done, place the lentils in your food processor, with the red chili powder, coriander powder, salt, amchur and chaat masala (if using) and pulse till mashed
    • Boil 3 potatoes, peel and mash
    • Mix the lentil mixture with the potatoes and shape into patties
    • Beat the two eggs in a shallow dish
    • Heat the oil in a large wide frying pan and dip the patties in the egg mixture and shallow fry till light brown on each side
    • Slice the buns and place on the pan to heat.
    • Assemble the bun kebabs with the patties, two chutneys, sliced onions and whatever else you chose to add.

    Notes

    • I used 3 potatoes for this recipe but since potatoes come in many varied sizes I've given the measurement in cups as well. Do not exceed 1.5 cups for this amount of lentils.
    • Amchur is dried mango powder and is slightly tangy in taste. I often add it to my vegetables to add flavor. Since both lentils and potatoes are on the bland side this added flavor is much needed.
    • Chaat masala again gives a lot of flavor to the patties but since it has a strong smell that some may not like I've left the addition of it as an option.
    • I've suggested my recipes for green coconut chutney and sugar free imli tamarind chutney but you can use your own recipe or buy store bought chutneys to save time.

    Nutrition

    Serving: 1gCalories: 578kcalCarbohydrates: 81gProtein: 14gFat: 22gSaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 1064mgPotassium: 403mgFiber: 12gSugar: 10gVitamin A: 905IUVitamin C: 22mgCalcium: 139mgIron: 5mg
    Keyword Bun Kabab, Karachi Bun Kabab, Street Food
    Tried this recipe?Let us know how it was!

    More Pakistani Recipes

    • Mutton or Lamb Karahi Gosht
    • Pakistani Chicken Steam Roast
    • Gobi Gosht (Meat & Cauliflower Curry)
    • Aloo Palak (Pakistani Spinach & Potato Curry)

    Reader Interactions

    Comments

    1. Omar M

      June 28, 2021 at 6:41 pm

      5 stars
      Simply superb and the sliders paired so well with the suggested chutneys. I was only sorry that I had one mouth, couldn't consume fast enough!

      Reply
      • untoldrecipesbynosheen

        June 28, 2021 at 8:33 pm

        Thank You Omar! Glad you liked them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nosheen headshot

    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
    more.

    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

    Popular Recipes

    • Tandoori Shrimp
    • Beef Pasanday Recipe
    • Best Mutton Biryani Recipe
    • Tawa Fry Beef Keema

    Quick & Easy

    • (Pakistani Style) Spicy Cranberry Chutney
    • Easy Moong Masoor Dal {Lentil Curry}
    • Easy Plum Jam Recipe {Without pectin}
    • Raisin & Pine Nut Pulao {Instant Pot}

    Footer

    back to top

    • Facebook
    • Instagram
    • TikTok
    • YouTube
    • Mail
    • Pinterest

    Copyright © 2021 Untold Recipes by Nosheen

    Disclaimer & Privacy Policy