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Mini Bunny Chows

  • Author: Shuchi
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


A cocktail version of the famous South African Indian Bunny Chows.


  • 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 green pepper, cut in squares
  • tsp cumin seeds
  • tsp turmeric powder
  • 2 tsp dry coriander powder
  • 1 tsp garam masala or South African mixed red curry masala
  • 1 tsp amchoor (dry mango powder)
  • 1 tsp red chili powder (or to taste)
  • 2 tbsp olive oil
  • Salt to taste


  1. Heat oil in a pan. Add green chili, cumin seeds, ginger, garlic and onions and sauté on medium flame till the onions turn brown.
  2. Add the tomatoes and all the dry spices. Cover on medium flame and cook till tomatoes turn tender.
  3. Stir in the chickpeas, green pepper and potato and add ½ cup water (if too dry). Cover and simmer on medium flame for 8-10 minutes. Open cover, and sauté on high heat for 2 minutes. Garnish with coriander and keep aside.
  4. Cut the top of each bun and scoop out the centers (it will become hollow and form something like a bread bowl)
  5. Add 2-3 tablespoons of chickpeas into the bread bowl. Serve immediately. Finger licking goodness guaranteed!
  • Prep Time: 20 mins
  • Cook Time: 45 mins
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