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.