Bun Kabab is a popular South Asian street food. A shallow-fried potato and lentil patty is placed between a sweet bun. The patty is then smothered with a mint and tamarind chutney and topped with a piece of omelette. This quick and easy snack is immensely delicious.
What Is A Bun Kabab
Bun Kabab is a filling and affordable snack in Pakistan and India. It is both made with a meat patty (aka Shami Kabab) and a vegetarian patty such as this one.
The vegetarian patty is shallow fried, placed between a soft bun, slathered with some spicy mint chutney, topped with sliced red onions for sharpness and then finally the omelette is added to bind the whole thing together.
This street-style Bun Kabab is very easy and so addictive.
How To Make Bun Kabab
- Make the vegetarian patty. Start by combining the lentil, potatoes and all the spices to make the patty. Then shallow fry the patties and keep aside. This recipe will make around 8 vegetarian patties but I have written the assembly instructions for 4 Bun Kabab. You can freeze the remaining patties if you like.
- Prepare the chutney. These Bun Kababs go well with Mint Chutney (see recipe card notes), Tamarind Chutney (see recipe card notes) or you can make a combination of the two. Check out my recipe for Green Tamarind Chutney.
- Cook the omelette. Whisk the egg, season with salt and red chili powder and cook in a little bit of oil. One omelette can be divided into four.
- Assemble the Bun Kabab. Toast the buns. Place a vegetarian patty on it and spread around. Then drizzle some chutney. Add an omelette, fresh coriander and sliced red onions. Close the bun and serve.
Watch How To Make It
Watch a step-by-step in my Instagram highlights.
More Street Style Recipes
Street-Style Bun Kabab
A shallow-fried potato and lentil patty is placed between a sweet bun. The patty is then smothered with a mint and tamarind chutney and topped with a piece of omelette.Print Pin Rate
FOR THE LENTIL MIXTURE
- ½ cup split chickpeas
- 1 cup water
- 3 button red chilies
- 2 garlic cloves
- ½ inch ginger
- 1 teaspoon cumin seeds
- 2 medium potatoes cut in big chunks
FOR MAKING PATTY
- 1 teaspoon chaat masala
- 1 teaspoon mango powder
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¾ teaspoon salt
- 2 green chilies chopped
- 1 small red onion diced
- 2 tablespoon coriander leaves
- 1 egg for dipping
- oil for frying
FOR THE CHUTNEY
- ½ cup green mint chutney see note
- 3-4 tablespoon tamarind chutney/pulp see note
- 4 sweet buns
- 1 sliced red onion
- coriander leaves
- 2 eggs
- Soak the lentils for 3-4 hours prior to cooking.
- Add all the ‘lentil mixture’ ingredients into a pot except potatoes and cook on medium-low till the lentil is 80% soft. Then add the potatoes and simmer till both lentils and potatoes are fully cooked. Dry any remaining water. Mash the mixture with the back of a spoon or grind it.
- In a bowl add all the patty ingredients except egg and oil. Add the lentil & potato mixture to it. Mix well.
- Form into small patties. Whisk an egg till frothy and dip the patties into it. Shallow-fry till golden-brown on both sides.
- Take out out on a paper towel. The recipe will make 8-10 lentil patties.
- Mix your green chutney and tamarind pulp together and keep aside. See note.
- Whisk the eggs and add around ½ teaspoon of salt and ½ teaspoon of red chili powder. In a pan add 1 tablespoon of oil and cook the egg like you cook an omelette. Take out and half each omelette so you have 4 pieces.
- Toast your sweet buns.
- For assembly: On the bottom bun add your lentil patty, pour some chutney, put some red onion slices & coriander leaves, place the omelette and close it with the top bun.
- Serve with some extra chutney and enjoy!
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