Shuchi Mittal with a cocktail version of the famous South African Indian Bunny Chows.
Shuchi Mittal
Bunny chow is a South African Indian dish – how do I know? Well, I am married to one of those who claim it as their own. It comprises of a loaf of bread, centers scooped out, served with hot and spicy curry. Usually prepared with meat, I tried to experiment with a vegetarian version and used chickpeas instead as chickpea curry comes closest to meat in flavor and texture.
“A bowl of sorts Made of bread white,
Curry and its cousins Playing peek-a-boo inside.
I break the crust Dive to join the game,
Discover luscious corners Spicy, yet tame.
Devouring it uncivilized I wipe my hands on my jeans,
Gloating in delicious victory Of man, over meat & beans.” 
Mini Bunny Chows
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
A vegetarian twist on the classic South African Indian Bunny Chow, featuring spicy chickpea curry served in mini bread bowls.
Ingredients
- 8 buns
- 1 cup chickpeas, washed & boiled
- 2 tomatoes, chopped
- 1 onion, sliced lengthwise
- 1 green chili, sliced lengthwise
- 3 cloves of garlic, crushed
- 1 tsp ginger, chopped
- 1 potato, boiled and diced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add 1 green chili, 1 teaspoon cumin seeds, 1 teaspoon chopped ginger, 3 crushed garlic cloves, and 1 sliced onion. Sauté on medium flame until the onions turn brown, about 8-10 minutes.
- Add 2 chopped tomatoes, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Stir well to combine.
- Cover the pan and cook on medium flame for 10-12 minutes until the tomatoes are soft and the oil starts to separate.
- Add 1 cup of boiled chickpeas and 1 boiled and diced potato to the pan. Mix well and cook for another 5-7 minutes, allowing the flavors to meld.
- Cut the tops off the buns and scoop out the centers to create a bowl.
- Spoon the hot chickpea curry into the bread bowls.
- Garnish with fresh chopped cilantro and serve immediately.
Notes
For a spicier version, increase the amount of red chili powder. You can prepare the chickpea curry a day in advance and store it in the refrigerator. Reheat before serving. Use fresh, soft buns for the best experience. Serve with a side of salad or pickles for added flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 0 mg
I went to the Indian store as my husband’s from Inda. I went to get Amchoor powder and it’s spelled incorrectly on the recipe. It needs to be fixed please. Its spelled AMCHUR POWDER.I Found it 28th no problem but someone might not know what it is or what their looking for. Thank you
Hi, I love the idea of anything mini as I am not a big eater,don’t eat to much bread went to a function the other night and they served snacks all night which included mini bunny chows it was a hit so thought go on line and see what I could find and Walla, Thank You
I have the Taste of Natal Mini Bunny, Culture Bunny, PocketBunny Maker. Which could be of your interested in your recipes