Bun Kabab

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A popular street food, especially in the city of Karachi, the bun kabab is a delicious vegetarian burger. A spiced potato and lentil patty is dipped in egg and fried till crispy on a large griddle called a 'tawa.' Soft, slightly sweet buns are often warmed on the same griddle, soaking up the grease. The kababs are placed on the buns and topped with tamarind dipping sauce, cilantro mint chutney, and onions.

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The original bun kabab, which is believed to have been created by Haji Abdul Razzak in 1953, served as an affordable and nutritious lunch for the busy workforce of a rapidly growing city. Three generations and 69 years later, the original street stall created by Haji Razak still stands on Burns Road in Karachi.

In addition to this, there's a street stall selling bun kabab on virtually every corner of the country. Each vendor has his unique and delicious recipe for the patty, chutneys, and toppings.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other recipes you may like
Bun Kabab

Why you'll love this recipe

Affordable—This bun kabab recipe is easy on the wallet, with potatoes and lentils as the main ingredients. Not only does it make an affordable weeknight meal, but its popularity makes it a great addition to a menu when entertaining.
Filling - The combination of potatoes and lentils makes this a hearty and filling meal.
Vegetarian—Bun kabab is a great vegetarian option that can be served on a vegetarian menu.
Customizable—This recipe is so easy to customize. To make a meat version, use a Shami or chapli kabab, omit the egg coating to make it vegan, or use gluten-free bread to adapt to your diet.

Ingredient notes

Chana dal (split chickpea) - The best lentil for the bun kabab is chana dal (split chickpea). Since it has a firm texture, it keeps the kabab from breaking.
Potato buns - Authentic street-style bun kebabs are made with soft and slightly sweet buns. I use potato buns because the taste and texture are similar to the buns from home.
Potatoes - It's best to use Idaho(Russet) potatoes for this bun kabab recipe. Due to their high starch content, they're easy to mash to a smooth consistency without lumps.
Chaat Masala - I like to add a little bit of chaat masala to the mashed potato and lentil mixture right at the end and also sprinkle some on my patty just before serving the bun kabab. Its tangy taste adds to the flavor of the kabab, which tends to be a little bland unless spiced well.
Amchur Powder - Amchur powder is dried mango powder with a tart citrus-like taste. This is added to the kabab mixture near the end for added flavor.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Substitutions & variations

Try a meat version - Use shami kabab for a meat version of these bun kabab.
Add a cooked egg on top - Fry a thin omelet or cook a fried egg and then top the potato lentil patty with it.
Switch up the toppings - Add sliced cucumbers, tomatoes, and even chopped cabbage for a different taste to your bun kabab or burger.
Use a different condiment - Use just one type of chutney, try ketchup, or use any other variety of your favorite store-bought condiment for a change.
Make Sliders - Use small buns and patties to make sliders instead of large bun kababs.

Step-by-step instructions

Prepare the potatoes

Step one - Since potatoes and lentils are different in consistency, I like to prep them separately. Peel and chop the potatoes, trying to keep the pieces as equal in size as possible.
Step two - Add the potatoes to a saucepan and just enough water to cover them. Cover and cook on high till the water reaches a boiling point. Then reduce the heat to medium and cook until the potatoes are done, about 20 minutes.
Step three - Drain the water and return the potatoes to the saucepan. Mash the potatoes while they are still hot, making the job easier.
Step four - Add some salt and black pepper and mash till there are no lumps in the potatoes.

Finish the lentils

Step five - Soak the lentils overnight and add them to a saucepan with the onions, ginger, garlic, spices, and 1 cup of water. Bring the mixture to a boil and then reduce the heat to medium.
Step six - Cook till you have just an inch of water left. If the lentils still need more time, cover the saucepan with some foil, then the lid, and reduce the heat to its lowest setting. The rest of the cooking will be done via steam.
Step seven - Once the lentils are done, add them to a food processor and puree them to a fine mixture.
Step eight - Add this mixture to the mashed potatoes and mix to make the kababs.

Assemble the kababs

Step nine - The kabab mixture is ready once everything is uniform in color and texture. Make sure to check the seasoning and adjust if necessary.
Step ten - Form the kabab by hand and ensure no cracks. Keep a bowl of warm water to help with this as needed.
Step eleven - Beat the eggs and dip the kababs in this liquid mixture before adding them to your frying pan. This will give them a slightly crispy coating and prevent them from breaking.
Step twelve - Ensure the oil is pre-heated well and fry for about 30 seconds on each side. Just enough to brown and crisp the egg mixture.

Expert Tips

Boil the lentils and potatoes separately - Lentils and potatoes both have a different texture and, as such, require different cooking times. As such, it's best to cook them separately so the bun kabab turns out perfect.
Dry all the liquid from the lentils - Any water remaining in the cooked lentils will make the final mashed mixture soggy. This will make it difficult to form the kabab without cracka and breakage. Ensure all water evaporates from the lentils before pureeing them in the food processor.
Don't overcook the lentils - The lentils should be cooked through but not too soft. Once again, the correct texture is important to prevent the patties from cracking.
Mash the potatoes by hand - Potatoes can get a little slimy if they're overworked. For this reason, I mash them by hand and mix them with the lentils separately and not in the food processor.

Recipe FAQS

How can I shape my patties without them breaking?

The most likely reason for this is that your kabab mixture still has too much liquid. The best way to dry the mixture is to add some besan (chickpea flour). Add one tablespoon to begin with, as chickpea flour absorbs a lot of water, and the kabab can get too dry if too much is added. Adjust the seasoning if necessary once your mixture has the correct texture.

How do I crisp up my bun kabab without eggs if I'm making a vegan version?

The potato and lentils will crisp up on their own, but if you want a little extra help, sprinkle some cornflour on both sides of the patties. Make sure to preheat the oil and then cook the patties on medium heat for 2-3 minutes on each side to get a brown and crispy exterior.

How can I store the kabab?

The kabab can stay in the fridge for 2-3 days or be frozen for up to 6 months. To freeze, lay the prepped kabab flat on a tray and put the tray in the freezer. Once the kababs are completely frozen, remove them and place them in a sealed Ziploc bag. When you're ready to use them, defrost in the fridge overnight, dip in the egg and fry.

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For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!