Chicken Seekh Kebab Roll🌯 Seekh Kebab at Home Without Tandoor Street Style Kathi Roll

Ingredients

• 4 cup Refined flour
• Salt to taste
• 2 tbsp Ghee
• 1 tsp Oil
• A pinch of carom seeds, ajwain
• Water as required
• 1 tbsp Oil
• 1 tsp Oil (after kneading), oil
• 1 tsp Oil (after kneading), oil
• 1 kg Chicken minced
• 1 tbsp dry Fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• 1 tbsp Tender Coriander stems (finely chopped)
• 4-5 no. Green chillies (less spicy & finely chopped)
• 1 inch Ginger (peeled & finely chopped)
• 1 tbsp Ghee
• 1 heaped tbsp Degi red chilli powder
• 1 tsp Garam masala, garam masala
• Salt to taste
• Prepared dry masala
• ½ tsp Mustard oil
• 4-5 no. Green cardamom
• ½ tbsp Black peppercorns
• 1 tbsp Oil
• Prepared seekh kebabs
• 1 tbsp Oil
• 1 tbsp Ghee
• 2 medium Onions (roughly sliced)
• 1 tsp Vinegar
• Salt to taste
• 3-4 medium Tomatoes (puree)
• ½ tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Turmeric powder
• ½ tbsp Coriander powder
• ¼ cup Tomato ketchup
• 1 tbsp Ghee
• ½ tsp Sugar
• ⅓ cup fresh Coriander leaves (finely chopped)
• 1 tsp Ghee
• Prepared Roti, prepared roti (flatbread)
• 1 large Onion (sliced)
• 3 no. Green chillies (less spicy & chopped)
• Salt to taste
• 1 tsp Lemon juice
• 1 tbsp Butter (cubed)
• Prepared Paratha
• Prepared Sauce, prepared sauce
• Cooked seekh kebabs
• Prepared salad
• Green chutney
• 1 tsp Butter (cubed)
• Prepared dough
• 1 tsp Oil (for rolling paratha), oil
• Onion rings
• Coriander sprig, coriander leaves
• Lemon wedge
• Green chilli

Steps

1. In a parath or bowl, add refined flour, salt to taste, ghee, oil, a pinch of carom seeds and mix it well.
2. Add water as required, oil and knead it into semi soft dough.
3. Apply oil on dough, cover it with a damp cloth and keep it aside for a while.
4. Divide the dough into medium lemon size balls, apply oil on the surface and roll the dough to form a roti.
5. Keep it aside for further use.
6. In a bowl, add chicken minced, crushed dry fenugreek leaves, tender coriander stems, green chillies, ginger and ghee.
7. Add degi red chilli powder, garam masala, salt to taste, prepared dry masala, mustard oil and marinate well.
8. Take a zip lock bag and place a large spoonful of marinated chicken minced in the centre.
9. Then cover it with the remaining part of the zip lock bag, apply gentle pressure with a knife towards the other side to form a seekh kebab.
10. Transfer it into the tray and keep it aside for further use.
11. In a mortar pestle, add green cardamom, black peppercorns and grind it into the coarse powder.
12. Keep it aside for further use.
13. In a pan, add oil, once it’s hot, place one by one prepared chicken seekhs and cook them until tender.
14. Transfer it into the tray and keep it aside for further use.
15. In a pan, add oil, ghee, once it’s hot, add onions and cook them for 2-3 minutes until it’s translucent in texture.
16. Add vinegar, salt to taste, fresh tomato puree, degi red chilli powder, turmeric powder, coriander powder and cook for another 4-5 minutes or until it’s cooked.
17. Finish it with tomato ketchup, ghee, sugar, fresh coriander leaves and give it a quick boil.
18. Keep it aside for further use.
19. In a tawa, add ghee, once it’s hot, place prepared roti and cook for 2-3 minutes or until it’s half cooked.
20. Transfer it into the dish and keep it aside for further use.
21. In a bowl, add onion, green chillies, salt to taste, lemon juice and give it a good mix.
22. Keep it aside for further use.
23. In a tawa, add butter, once it melts, place prepared paratha, add prepared wet masala and spread it evenly.
24. Place cooked seekh kebabs, add prepared salad, green chutney and roll the paratha very tightly.
25. Add butter and cook the paratha from all sides or until it’s light brown in colour.
26. Transfer it into the serving platter and garnish it with onion rings, coriander sprig, lemon wedge and green chilli.
27. Serve hot with green chutney.