Sadia Hussain

Pakistani Bun Kebab Recipe

A soft, pâté-like, potato and lentil pattie topped with a fluffy omelet, tomatoes, onions and spicy sauces, tucked between pillowy buns is one of my favorite Pakistani foods.

The smell and taste of this humble snack takes me back to holidays in Pakistan when I used to eat bun kebab while shopping. Probably not one of the most hygienic foods to eat but for a girl coming from The US, it was the excitement of the roadside experience that made it so enjoyable!


My version of this street food specialty is just as lip smackingly delicious as the bun kebab in Pakistan and is ideal for lunch or tea. The patties are easy to make and stay in the fridge for a few days so make them now and thank me later!

Pakistani Bun Kebab Recipe

Sadia Hussain

SERVES

10

TOTAL TIME

1 Hour (plus soaking time for lentils)

INGREDIENTS

  • 1/2 cup split yellow lentils, soaked for an hour or overnight

  • 1 large or two medium potatoes, peeled and cubed

  • 1 teaspoon salt or to taste

  • 1 teaspoon crushed, dried red chili or to taste

  • 1 teaspoon chaat masala (I use Shan, found in all Pakistani grocery stores)

  • 2 teaspoons coriander powder

  • Soft buns (I use brioche or potato buns)

  • 2 eggs, beaten

  • Oil or ghee for frying (I use ghee)


For Omelet

  • 2 eggs, beaten

  • Salt to taste

  • Crushed red chili to taste


For Toppings

  • Sliced onion

  • Sliced tomato

  • Green mint chutney

  • Tamarind chutney

  • Ketchup (optional)

METHOD

  1. In a medium pot, boil the lentils until soft. Lentils should remain whole but soft enough to easily mash between your fingers.

  2. Drain lentils and mash with a fork or potato masher.

  3. Boil the potatoes in another pot until tender.

  4. Drain potatoes  and mash until fluffy.

  5. Mix lentils, potatoes, salt, crushed red chili, chaat masala and coriander powder together.

  6. Form patties the size of the buns and set aside.

  7. In a frypan, heat oil or ghee and lightly fry each bun until golden brown and toasty, set aside.

  8. In the same frypan heat more oil or ghee, fry omelet, cut into pieces to fit the bun and set aside.

  9. Carefully dip each pattie in beaten egg and fry until golden.

  10. To assemble, take the bottom bun and place a pattie, then a piece of omelet, then onion, then tomato and then the sauces. Top with bun and serve or wrap in wax paper or foil for later.

Watch my step-by-step video on YouTube to see how I make this recipe.

Tips and Bits

These can be made with shami kebabs made of beef or chicken.


You can use the buns I've mentioned or regular hamburger buns work well, too.


You can make a few of these and wrap with wax paper or foil, store them in the fridge and reheat to eat later.


Add finely shredded cabbage or lettuce if you like.


You can make your own mint and tamarind sauces or buy bottles from a Pakistani grocer.

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