Description
Delicious Aloo Bun Kabab: Homemade Comfort in Every Bite
Ingredients
Scale
- 500 g Potatoes
- 1 tbsp Olive oil
- 0.25 Onion
- 2 tsp Ginger & garlic paste
- 1 tsp Cumin seeds
- 0.5 Green chili
- 0.5 to 1 tsp Salt
- 0.5 tsp Cumin powder
- 0.5 tsp Garam masala
- 0.5 tsp Chili powder
- 0.25 tsp Turmeric
- 0.25 tsp Coriander powder
- 0.25 tsp Chili flakes
- 3–4 tbsp Fresh cilantro
- 1 cup Cilantro leaves
- 0.5 cup Mint leaves
- 1 tsp Cumin seeds
- 1–2 Green chilis
- 2 cloves Garlic
- 0.25 tsp Salt
- 0.25 cup Yogurt
- 2–4 tbsp Water
- 2 large Eggs
- 0.25 tsp Salt
- 0.25 tsp Chili flakes
- 12 Slider buns
- 2–4 tbsp Oil
- 1–2 tbsp Ghee or butter
- 0.5 cup Tamarind chutney
- 0.25 Onion
Instructions
- Prepare Potatoes: Peel and chop your potatoes into large chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside to cool.
- Sauté Onions: In a nonstick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
- Add Aromatics: Toss in 2 teaspoons of ginger & garlic paste, the chopped green chili, and 1 teaspoon of cumin seeds. Sauté for another minute until fragrant.
- Mix Spices: Sprinkle in all the spices: cumin powder, garam masala, chili powder, turmeric, coriander powder, and chili flakes. Stir well before turning off the heat.
- Combine Fillings: Add the boiled potatoes to the pan. Roughly mash them while mixing with the spices. Pour in the lemon juice and add chopped cilantro. Taste and adjust seasoning if needed.
- Cool Mixture: Allow the potato mixture to cool for about 10-15 minutes. Divide it into 12 equal portions, shaping each into a circular patty, about 2.5-3 inches wide.
- Make Green Chutney: For the green chutney, blend the cilantro leaves, mint leaves, cumin seeds, green chilis, garlic, salt, yogurt, and 2-4 tablespoons of water until a smooth paste forms.
- Prepare Egg Dip: In a bowl, whisk together the 2 large eggs, ¼ teaspoon of salt, and ¼ teaspoon of chili flakes until foamy and well combined.
- Fry Patties: Heat oil in the frying pan over medium flame. Dip each potato patty into the egg mixture and fry for 3-4 minutes on each side, or until crispy and golden brown.
- Toast Buns: In a separate pan, toast the slider buns with 1-2 tablespoons of ghee or butter until lightly golden on both sides, about 2 minutes.
- Assemble Sliders: Spread ½ cup of tamarind chutney on the bottom half of each bun. Place a fried aloo tikki on top, drizzle with green chutney, and sprinkle thinly sliced onions. Cap with the bun lid and press down gently.
- Serve Warm: Enjoy these delicious Aloo Bun Kababs while warm, with extra chutneys on the side for dipping.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 slider
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Aloo Bun Kabab, potato patties, Indian snack