Whosayna’s Seekh Kebab Paratha Rolls

Name: Whosayna’s Seekh Kebab Paratha Rolls
Cuisine: American
Ingredients: Baked Seekh Kebabs:; 1 kg Beef Mince Meat; 1 Egg (beaten); as neede few Coriander leaves (chopped); as required Salt; 1 tsp each little Chilli powder/Turmeric powder; 5 Green chillies; 1 Onion chopped; 2 tbsp Yogurt; as needed few Mint leaves; 1 Capsicum (chopped finely); 2 tbsp Besan (Gramflour); 1 tsp Cumin seeds powder (freshly roasted); 1/2 tsp Garam masala; 2 tbsp Oil; 1/2 tbsp Ginger paste; 1 tbsp Garlic paste; 3 tbsp Cashewnut powder; 4 cups All Purpose Flour; 1 tsp Salt; 1 Egg; 1 tbsp Oil

Husseina Nazir @cook_12708392

Whosayna’s Seekh Kebab Paratha Rolls

Husseina Nazir @cook_12708392

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Ingredients

Baked Seekh Kebabs:
1 kgBeef Mince Meat
1Egg (beaten)
as needefew Coriander leaves (chopped)
as requiredSalt
1 tsp eachlittle Chilli powder/Turmeric powder
5Green chillies
1Onion chopped
2 tbspYogurt
as neededfew Mint leaves
1Capsicum (chopped finely)
2 tbspBesan (Gramflour)
1 tspCumin seeds powder (freshly roasted)
1/2 tspGaram masala
2 tbspOil
1/2 tbspGinger paste
1 tbspGarlic paste
3 tbspCashewnut powder
4 cupsAll Purpose Flour
1 tspSalt
Parathha:
1Egg
1 tbspOil

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Steps

1

Baked Seekh Kebabs:
Pound green chillies and mint leaves together.
In a bowl put beaten egg, yogurt, besan and oil beat well. Then add all ingredients and mix very well. Make long kebabs and lay on tray then freeze for one hour. Bake on greased tray on 200°C. Turn the kebabs the other side to brown it up.
Optional:
When done do charcoal smoke (red hot charcoals lower on tray pour one tsp ghee on the coal cover it).
Remove on casserole then garnish with sliced onions
2

Parathha:
Mix flour, salt add egg, oil and mix well, bind to soft elastic dough and cover with cling film then let it rest for half an hour.
Make oblong shape of the dough and cut into 7-8 pieces.
3

Roll each into big roti apply ghee all over it and sprinkle flour. Fold in like japanese fan, flip flap till you get one strip, now roll into swissroll making a flat ball, when all done keep in freezer for 15 minutes. Roll this ball into roti and roast on tava on both sides. Put enough ghee to roast