These Aloo Bun Kabab are probably my favorite savory recipe I've shared on this blog! My take on a popular Pakistani street food, these are sliders made with spicy potato patties (called "tikkis") fried in egg, spicy mint and coriander sauce ("chutney"), a sweet and tangy tamarind sauce, and soft buns toasted in ghee. The result is absolutely spectacular - every bite is an explosion of flavors in your mouth, a perfect blend of spicy, sweet and tangy.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHAT ARE BUN KABAB?
The term "Bun Kabab" refers to a burger or slider with a kabab patty inside. Bun Kababs are a popular street food in Pakistan, and versions of it are made and enjoyed all over the Indian subcontinent (for example, "Vada Pav"). However, being Pakistani myself, I can only speak about the Pakistani bun kababs with confidence. And I can tell you, with confidence, that even if you aren't Pakistani or familiar with our cuisine, you will absolutely love these!
WHAT ARE BUN KABAB MADE OF?
There are different variations of Bun Kababs, and many people will be ready to argue about which is the "real" one. I think they are all incredible in their own right:
- Meat based bun kababs. The kababs in these are made with minced beef or chicken, which are also called "shami kababs"
- Daal based bun kababs. The kababs in these are made with daal (lentils)
- Potato based bun kababs. The kababs are essentially potato patties, called "aloo tikkis"
- A combination of the above. Most commonly, daal is added to potatoes or meat
Regardless of what type of kabab is used, a Bun Kabab is incomplete without these condiments and additions which amp up their flavor and texture:
- Egg. Typically, the kabab is wrapped in a Pakistani-style crispy omelet to add texture and flavor. Sometimes the kababs are dipped in egg before frying, which is what I do in this recipe. However, the egg can be omitted for dietary preferences or allergies
- Sauces or "chutneys". I would argue this is the heart of a good Bun Kabab! There are many different types of chutneys used in Bun Kababs, ranging from a mint chutney to tamarind to ketchup. The idea is to add spicy, sweet and tangy flavors
- Garnish. This can be as simple as sliced onions or fancier like coleslaw
- Soft, toasted buns. The buns have to be ultra soft and slightly sweet for Bun Kababs. They are typically toasted in some ghee or butter for the best flavor
WHAT ARE THESE ALOO BUN KABAB MADE OF?
I opted for an aloo / potato based Bun Kabab for this recipe. Not only are they easiest to make with the most accessible ingredient, they are also vegetarian friendly.
These bun kababs have 6 components:
- Aloo tikki. This is the potato patty made with boiled mashed potatoes, onion, ginger, garlic, spices, lemon and cilantro. It is quite simple to make and absolutely delicious! The Aloo Tikki can also be enjoyed on its own, or paired with a simple Pakistani meal such as Daal Chawal (rice and lentils). The filling is also great for samosas!
- Egg dip. Instead of making omelets separately, I like to dip the aloo tikkis inside whipped eggs and then fry them until golden on both sides. This reduces the amount of steps while getting to the same outcome
- Spicy green chutney. This is a simple sauce made with fresh mint and coriander / cilantro as a base. Blend them with green chilis, garlic, yogurt and spices until a spicy, fresh chutney forms
- Tamarind chutney. This is a sweet and tangy chutney made from tamarind ("imli"). While you are welcome to use homemade, I use bottled tamarind chutney (e.g., from the brand Mitchells) as I don't have the patience to make it from scratch
- Slider buns. I used King's Hawaiian Hawaiian Sweet Sliders, which are a smaller size and have the perfect slightly sweet flavor. However, you can use any soft sliders you like. You toast the buns in ghee or butter on both sides
- Garnish. To keep things simple, I just do thinly sliced onions. But you can also add other veggies like sliced tomatoes or lettuce if you like
HOW TO MAKE ALOO BUN KABAB
First, check out this short video in which I demonstrate the method:
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Now let's quickly go over the steps (full detailed instructions are in the brown recipe card at the bottom of this post):
- Prepare the aloo tikkis. Prepare a simple masala with onion, ginger, garlic, green chilis and spices. Add boiled potatoes and mash them up. End with a squeeze of lemon and fresh chopped cilantro. Taste and adjust the spices as needed. Once the mixture has cooled down slightly, divide it into 12 equal portions, and form each portion into a circular patty, about 2.5" in diameter. You can also make them larger and thinner based on how large your slider buns are
- Make the green chutney. This is as simple as combining all ingredients in a blender or food processor, and blending until a smooth sauce forms. It will be a little chunky, that's totally fine
- Whip up the eggs. Whisk eggs with salt and chili flakes until very foamy
- Fry the aloo tikkis. Heat up a generous amount of oil in a wide frying pan. Dip each aloo tikki in the eggs, and fry for ~3-4 minutes per side until golden and crispy
- Toast the buns. As you are frying the aloo tikkis, start toasting the buns in a little butter or ghee in a separate pan, getting both sides a light golden color
- Assemble. It's time to assemble! Spread a generous amount of tamarind chutney on the bottom half of each slider bun. Top with the fried aloo tikkis, then some green chutney, sliced onions, and top off with the top half of the buns. Press down slightly
- Serve & enjoy! I love eating Bun Kababs with some more tamarind chutney on the side
RELATED RECIPES
Don't forget to check out other popular savory recipes on the blog! Here are a few:
FREQUENTLY ASKED QUESTIONS
Yes, you may skip the egg and fry the aloo tikkis on their own until golden and crispy on both sides.
No! These Bun Kababs are not too spicy. The green chutney is the main spicy component, and you can adjust the quantity based on your preference.
Tamarind chutney is the only ingredient not commonly found in regular American grocery stores. But don't worry - tamarind chutney can be found at all Indian / South Asian grocery stores.
You can prepare the aloo tikkis and green chutney in advance. Store the aloo tikkis in the fridge, placing wax paper between them so they don't stick. Then fry and assemble everything when you are ready to serve.
You can store these in an airtight container in the fridge for up to 5 days. Reheat in the oven for best results.
ALOO BUN KABAB RECIPE
- Total Time: 1 hour 10 minutes
- Yield: 12 bun kababs
Description
These Bun Kababs are the most delicious take on a popular subcontinental street food: spicy and flavorful potato patties are layered with sweet, spicy and tangy chutneys and encased in soft slider buns.
Ingredients
Aloo tikkis:
- 500g potatoes (about 2-3); russet or gold
- 1 tbsp olive oil
- ¼ onion, finely chopped
- 2 tsp ginger & garlic paste
- 1 tsp cumin seeds
- ½ chopped green chili (serrano preferred)
- ½ to 1 teaspoon salt (to taste)
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp chili powder
- ¼ tsp turmeric
- ¼ tsp coriander powder
- ¼ tsp chili flakes
- Juice of half a lemon
- 3-4 tablespoon fresh cilantro, chopped
Green chutney:
- 1 cup cilantro / coriander leaves
- ½ cup mint leaves
- 1 tsp cumin seeds
- 1-2 green chilis (serrano preferred)
- 2 garlic cloves
- ¼ tsp salt
- ¼ cup yogurt
- 2-4 tablespoon of water, as needed
Egg dip:
- 2 large eggs
- ¼ tsp salt
- ¼ tsp chili flakes
Frying & assembly:
- 12 slider buns (I used smaller buns from King's Hawaiian)
- 2-4 tablespoon oil to fry aloo tikkis
- 1-2 tablespoon ghee or butter to toast sliders
- ½ cup tamarind chutney
- ¼ onion, thinly sliced
Instructions
Aloo tikkis:
- Peel and chop potatoes into large chunks. Boil them until they are tender, but not mushy. Set aside
- In a nonstick frying pan, heat oil and add finely chopped onion. Saute on medium heat until the onion is golden. Add the ginger & garlic paste, chopped green chili and cumin seeds and saute for another minute. Then add all the spices and mix
- Turn off the heat and add the boiled potatoes. Mix them in the masala, then mash them roughly inside the pan
- Add the lemon juice and chopped cilantro and mix
- Taste and adjust seasoning as needed
- Let the mixture cool down for 10-15 minutes
- Divide the mixture into 12 equal portions (I do this by spreading it inside the round pan, and "cutting" it into 12 slices like a pizza
- Use your palms to gently form each portion into a circular patty, about 2.5-3" wide depending on how large your slider buns are. Ensure there are no large cracks
- Place the aloo tikkis on a large plate
Green chutney:
- Add all the ingredients to a blender and blend until a paste like sauce forms
- Add a little more water if needed to bring to a spreadable consistency
Egg dip:
- Add the eggs, salt and chili flakes to a bowl and whisk with a hand mixer for 2 minutes or so until the mixture becomes really foamy
Frying:
- In a large bottomed frying pan, add a generous amount of oil and heat it on medium flame
- Working one piece at a time, dip the aloo tikkis in the egg dip, generously coating them, and add to the frying pan. Don't overcrowd the pan
- Fry for ~3-4 minutes per side on medium high heat until crispy and golden
- At the same time, heat another frying pan on low heat and spread some butter or ghee on top. Toast the slider buns for a minute or so per side until they take on a light golden color
Assemble:
- Spread a generous layer of the tamarind chutney on the bottom half of each bun. Layer on the fried aloo tikki, then spread on the green chutney and sprinkle some thinly sliced onion. Top with the top half of the bun and lightly press down
- Serve the Aloo Bun Kababs warm with some extra chutneys on the side!
- Prep Time: 50 min
- Cook Time: 20 min
- Category: Street food
- Cuisine: Pakistani
Maham says
This recipe tastes like ‘home’. Easy, foolproof and super yummy. Finished the whole batch in 3 minutes. Yum!
Zoha says
This comment truly made my day. Thank you so much Maham!
Khadija Zaidi says
A must try! It turned out so good, everyone loved it and it was truly a taste of home!😍
Zoha says
:') Exactly how I feel about them!
Diya says
Hi Zoha, I tried making the kebab & whilst the flavours were all there (delicious) the actual kebab were a bit tricky to shape. How did you make them into such perfect circles? Mine were wonky shapes and parts of the aloo fell apart when I dipped in the egg or even whilst they were frying. Did I Iet the aloo mixture get too dry? Any advice welcome