Bun Kabab

5 from 3 votes

A bun kabab is a spiced potato and lentil patty dipped in egg and fried till crispy, served on a soft bun with two chutneys and onions.

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Snack

Cuisine: Indian, Pakistani

Keyword: aloo anday wala bun kabab, karachi wala bun kabab, street style bun kabab

Servings: bun kabab

Calories: 464kcal

Author: Nosheen Babar

Ingredients

1 cup Chana dal (lentils) (see notes)
2 potatoes (see notes)
½ cup chopped onion (see notes)
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp red chili powder
1 tsp coriander powder
2 tsp salt
1 cup water
2 tsp amchur powder (see notes)
2 tsp chaat masala (see notes)
2 eggs
½ cup cooking oil
1 onion sliced
¼ cup tamarind chutney (see notes)
¼ cup cilantro mint chutney (see notes)
8 buns (see notes)

Instructions

Soak the lentils overnight (optional)
Peel and dice the potatoes into equal-sized pieces and put in a saucepan with just enough water to cover the potatoes till cooked through.
Once they're cooked, discard the water, mash the potatoes until there are no lumps, and season them with salt and black pepper.
Strain the soaked lentils, discard the water, and add the lentils to a saucepan. Chop the ½ onion and add it to the lentils.
Add the ginger, and garlic paste, red chili powder, coriander powder, salt, and 1 cup of water and bring to a boil.
Reduce the heat to medium, and cook till there is only 1 inch of water left.
Cover the saucepan with foil and steam the lentils for 10 minutes on the lowest heat setting till they are cooked through.
Once done, place the lentil mixture in a food processor, and pulse till it's mashed.
Mix the mashed lentils and potatoes next, and add the amchur powder and 1 teaspoon of the chaat masala at this point.
Once you have a uniform mixture, start shaping your patties, using water to help you seal any cracks.
Beat the eggs in a shallow dish.
Heat the oil in a large, wide frying pan.
Once the oil is well heated, dip the patties in the egg mixture and shallow fry on medium heat till they're light brown on each side
Slice the buns and place them on the pan to heat (see notes).
Assemble the bun kebabs with the patties, two chutneys, sliced onions, and whatever else you wish to add.

Notes

Lentils - The lentils used in this recipe are known as chana dal, split chickpeas, or split Bengal grams. Soaking these overnight is optional, but it helps reduce flatulence associated with eating lentils and cooks them more quickly. If you're short of time, the recipe can be cooked without the soaking.
Potatoes - I used two large Idaho potatoes for this recipe, roughly 2 cups once cooked and mashed. Also known as russet potatoes, these are high in starch and are good for mashing. Ensure there are no lumps in the potatoes to shape your kababs properly.
Onions - A half-medium yellow onion cooked with the lentils helps give them flavor and softens them so that the kababs are not too dry or bland. Once ready to eat, the remaining onion can be used as a topping for the final bun kabab.
Amchur - A popular seasoning in South Asian cooking made from dried mango. A powder that is slightly tangy in taste, it tastes exceptionally delicious when added to vegetables. This added flavor is much needed in this recipe since both lentils and potatoes are bland. Adding it to the lentil and potato mixture at the end is best to get the most from its flavor.
Chaat masala - A unique spice blend with a slightly funky smell, added at the end to the kababs. The taste is tangy, spicy, sour, sweet, and salty. This is a spice blend South Asians add to almost every snack they eat. I suggest adding it to the lentil and potato mixture as you form the patties and sprinkling it on at the end just before serving. I love adding a dash to my bun kabab as a final touch of flavor.
Chutneys - I suggest using my recipes for my tamarind dipping sauce and my cilantro mint chutney, but you can use your favorite chutney recipe or buy a store-bought chutney to save time.
Buns - I like to use potato buns as they are soft and slightly sweet, like the bun kabab buns I remember enjoying in Pakistan. Once I've fried all the kababs, I discard the excess oil in the pan and heat the buns in the remaining grease. This gives them an authentic street food taste.

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