Seekh Kebab
Indian
Intermediate
AppetizerGolden Seekh Kebab Pakora Perfect For Ramadan Iftar
Seekh Kebab
29 mins
Cooking Time
Intermediate
Difficulty
20
Ingredients
Non Veg
Diet
Seekh Kebab Pakora brings together two familiar favourites: the spiced Mughlai-style seekh kebab and the crisp coating of a North Indian pakora. During Ramadan, dishes that are rich in protein and deeply satisfying are often preferred after long fasting hours. This preparation keeps the kebab juicy inside while adding a gram flour crust that turns golden and crisp in hot oil. Traditionally, seekh kebabs are cooked over charcoal skewers, but coating them in batter and frying offers a festive variation that travels well on large iftar platters. The combination of minced mutton, roasted besan, and freshly ground spices creates structure and flavour, while ajwain in the batter adds a subtle digestive note, making it suitable for evening gatherings.
Ingredients
UNITSIngredients
500 gMutton mince
1 mediumOnion (finely chopped)
1 tbspGinger-garlic paste
2Green chillies (finely chopped)
2 tbspCoriander leaves (chopped)
1 tspRed chilli powder
1 tspCoriander powder
½ tspCumin powder
½ tspGaram masala
½ tspBlack pepper
1 tspSalt
2 tbspRoasted gram flour (besan)
1 tbsp Oil
1 cupGram flour (besan)
¼ tspTurmeric
½ tspRed chilli powder (for batter)
½ tspAjwain
½ tspSalt (for batter)
¾ cupWater
as requiredOil (for frying)