How to make Seekh Parantha - SK Khazana -
Chicken seekh kababs served with deep-fried paranthas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade chicken seekh kababs, Whole wheat flour
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Spinach pastry Olive Bread Kurkuri Arbi Chicken Swiss Roll
Seekh Parantha - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Seekh Parantha - SK Khazana Recipe
Readymade chicken seekh kababs 8
Whole wheat flour 1 1/2 cups
Salt to taste
Oil 2 teaspoon to shallow fry
Green chutney as required
Onion rings to garnish
Lemon juice to sprinkle
Chaat masala to sprinkle
Fresh mint leaves to garnish
Method
Step 1
Take whole wheat flour in a bowl, add salt, 1 tsp oil and sufficient water and knead to a semi stiff dough. Add 1 tsp oil and knead again to a semi soft dough. Set aside to rest for 10-15 minutes.
Step 2
Divide the dough into equal portions and roll into balls. Flatten the balls, drizzle some oil on each ball and roll out into a big parantha. Prick all over with a fork.
Step 3
Heat sufficient oil in a kadai and deep fry the prepared paranthas. Drain on an absorbent paper and set aside.
Step 4
Heat sufficient oil in shallow non-stick pan. Place the seekh kebabs and shallow-fry till golden brown and crisp. Set aside.
Step 5
Place each parantha on a serving plate. Place 2 seekh kebabs on it, drizzle some green chutney. Place some onion rings over the kababs, squeeze some lemon juice and sprinkle some chaat masala powder.
Step 6
Garnish with mint leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
