Bun Kebabs

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We all grew up eating bun kebab from the road side stall. Chana daal and aloo ki patty dipped in beaten egg with lots of chutney.
  • PREP TIME: 45 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 4 persons
Bun Kebabs


  • 2 Potatoes (boiled & mashed)
  • ½ cup Chana Dal
  • ½ teaspoon Black Cumin Seeds, roasted and ground
  • ½ teaspoon White Cumin Seeds (Safaid Zeera), roasted and ground.
  • 1 teaspoon Red Chilli Powder
  • Salt to taste
  • 2 Egg Whites (stiffly beaten)
  • 1 Cucumbers
  • 1 Tomato (sliced)
  • 4 Buns


  • 1. Boil & mash the potatoes and set aside.
  • 2. Boil the chana dal in water with ½ teaspoon of salt till soft. Drain the water.
  • 3. Mash the boiled daal and mix it with the mashed potatoes. Season with salt, pepper, red chili powder and cumin seeds.
  • 4. Make round kebabs out of this mixture.
  • 5. Dip the kebabs in the beaten egg whites.
  • 6. Shallow fry in oil.
  • 7. Cut the buns in half and lightly heat in a little oil in a frying pan.
  • 8. Put chutney, salad leaves, kabab, cucumber and tomato slice.
  • 9. Top with bun and serve hot.


Photo credits: hamariweb.com
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