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.
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 this 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 option for vegetarians or to serve as part of a vegetarian option on a menu. Customizable - It’s so easy to customize this recipe. Use a shami kabab to make a meat version, omit the egg coating and make it vegan, and 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
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!
