INGREDIENTS (serves 4)

The Kebabsmith Seekh Kebabs-4


Oil-for frying

Onions (thinly sliced)-1

Lemon Juice-1/2 lemon

Salt-to taste

Chaat Masala- 1/2 tsp

Lachha Paratha Dough-

Plain flour-2 cups

Whole wheat flour-1 cup

Salt-1/2 tsp

Oil/Ghee-4 tbsp

Water-1/2 cup

Milk-1/2 cup


Green Chutney-

Coriander leaves-a small bunch (around 50 gms)

Yogurt-2 tsp

Garlic-1 small clove

Salt to taste

Green chili -1 (optional)




To make the dough, mix the flour, water, salt and milk together to form a dough. Knead it for a minute. If its too sticky add a little flour, if too dry add some water. Put it in a bowl and cover it and let it rest for 20 minutes. 

Make 4-6 fairly large balls out of the dough. I always make extras in case one of them does not work out. Roll it out like a chapati. Now spread the oil or ghee over it with a spoon or brush, sprinkle some flour on it. Start folding the round chapati into pleats and roll it round like a pinwheel. Flatten it out with your hand and roll it out into a thin chapati lightly. Heat a tawa (pan) and put the rolled paratha on it. After a minute, cook on the other side. Once you see some brown spots appear add some ghee/oil and fry it a bit on both sides. Keep it aside. 


For the Green chutney- mix all the ingredients together.

For Assembling the kathi roll-

1. Cook the seekh kebabs on a pan and keep aside. 

2. Mix the onions with the salt, chilli powder, lemon juice and chaat masala. 

3.Heat a non stick pan, add some oil. Beat one egg and pour it onto the pan into a circle as big as the paratha. While the egg is cooking on one side place a paratha over the uncooked side. Now flip the paratha with the egg side facing on top. Once the egg is cooked remove the egg partha from  the pan. 

4. Place the paratha on a plate with the egg side facing up, on top of the paratha on one side, place the onion salad in a line, Flatten it and put the cooked seekh kebab on it. Starting from that side roll it tightly. Wrap half of it in butter paper or aluminium foil to hold it in place. If using for a lunchbox, wrap the whole roll instead of half. Serve with green chutney.