Achari Seekh Kebab Paratha Roll

Everybody loves a good paratha roll and just when you thought it couldn’t get any better, we bring you a tangy twist to the classic with National Crushed Pickle. A perfect chatpatta snack full of flavor, this recipe brings you the perfect balanced taste of zing and spice and is the perfect twist to the classic paratha roll.

  • 30 Mins
  • 2-4 People

Ingredients

For the paratha:

  • Whole wheat flour: 500g
  • Vegetable oil: 50ml
  • Salt: ½ tsp
  • National Crushed Pickles: 200g
  • Water: as needed

For the Beef Tikka Seekh Roll:

  • Beef – Boneless cubes: 500g
  • National Tikka Masala: 2 tbsp
  • Gram flour: 1 tbsp
  • Garlic – fresh minced: 1 tsp
  • Ginger – fresh minced: 1 tsp
  • Cilantro – rough chop: 2 tbsp
  • Vegetable oil: as needed for shallow frying

For Raita:

  • Red onions – chopped: 90g
  • Tomatoes – chopped: 100g
  • Yoghurt: 150g
  • Green chilli – fresh minced: 6g
  • Salt: as needed

Directions

For the paratha:

  • For the paratha, add the flour, vegetable oil, salt, and National Crushed Pickles together and knead with water as needed into a nice firm but soft dough.
  • Let the dough rest in the refrigerator for about 20 minutes. While the dough is resting, prepare the beef tikka seekh roll and raita.

For the Beef Tikka Seekh Roll:

  • In a food processor, add beef, tikka masala, gram flour, garlic, ginger and cilantro. Process until all ingredients are thoroughly combined.
  • Divide beef mixture into 7 portions and with the help of wooden skewers, shape them into seekh kebabs.
  • Shallow fry the beef seekhs until cooked.
  • NOTE: you can also grill them if preferred for a healthier option

For the raita:

  • In a bowl, mix the chopped red onions, chopped tomatoes, yoghurt and green chili until combined. Season with salt as needed.

Assembly:

  • Make small dough balls out of the kneaded dough and roll out the parathas on a slightly floured surface. DO NOT roll out the parathas too thin. If they are rolled out too thin, they will crisp up while cooking and you will not be able to roll them properly into a paratha roll.
  • Cook the parathas on a tawa with about 1 tablespoon of oil for each paratha. Remember that the dough has a bit of oil already in it, do not use too much oil while cooking the paratha or it will become too oily. 
  • Once the paratha is cooked, take 1 teaspoon of National Crushed Pickle and spread evenly on the paratha like butter. Put the cooked beef seekh in the middle of the paratha and spread 1 tablespoon of raita on top of the beef seekh.
  • Roll the paratha tightly into a roll and wrap with parchment paper and serve.
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