Aloo Bun Kabab Recipe (with Video)

Instructions for Aloo Tikkis
1. Peel and chop potatoes into large chunks.
2. Boil them until they are tender, but not mushy. Set aside.
3. In a nonstick frying pan, heat oil and add finely chopped onion.
4. Saute on medium heat until the onion is golden.
5. Add the ginger & garlic paste, chopped green chili and cumin seeds and saute for another minute.
6. Then add all the spices and mix.
7. Turn off the heat and add the boiled potatoes.
8. Mix them in the masala, then mash them roughly inside the pan.
9. Add the lemon juice and chopped cilantro and mix.
10. Taste and adjust seasoning as needed.
11. Let the mixture cool down for 10-15 minutes.
12. 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.
13. 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.
14. Place the aloo tikkis on a large plate.
Instructions for Green Chutney
1. Add all the ingredients to a blender and blend until a paste like sauce forms.
2. Add a little more water if needed to bring to a spreadable consistency.
Instructions for Egg Dip
1. 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 Instructions
1. In a large bottomed frying pan, add a generous amount of oil and heat it on medium flame.
2. 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.
3. Fry for ~3-4 minutes per side on medium high heat until crispy and golden.
4. 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.
Assembling Instructions
1. Spread a generous layer of the tamarind chutney on the bottom half of each bun.
2. Layer on the fried aloo tikki, then spread on the green chutney and sprinkle some thinly sliced onion.
3. Top with the top half of the bun and lightly press down.
4. Serve the Aloo Bun Kababs warm with some extra chutneys on the side!