Seekh Parantha - SK Khazana

Chicken seekh kababs served with deep-fried paranthas This is a Sanjeev Kapoor exclusive recipe.

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Seekh Parantha - SK Khazana
Main Ingredients Readymade chicken seekh kababs, Whole wheat flour
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Seekh Parantha - SK Khazana

  • 8 Readymade chicken seekh kababs
  • 1 1/2 cups Whole wheat flour
  • to taste Salt
  • 2 teaspoon to shallow fry Oil
  • as required Green chutney
  • to garnish Onion rings
  • to sprinkle Lemon juice
  • to sprinkle Chaat masala
  • to garnish Fresh mint leaves


  1. Take whole wheat flour in a bowl, add salt, 1 tsp oil and sufficient water and knead to a semi stiff dough. Add 1 tsp oil and knead again to a semi soft dough. Set aside to rest for 10-15 minutes.
  2. Divide the dough into equal portions and roll into balls. Flatten the balls, drizzle some oil on each ball and roll out into a big parantha. Prick all over with a fork.
  3. Heat sufficient oil in a kadai and deep fry the prepared paranthas. Drain on an absorbent paper and set aside.
  4. Heat sufficient oil in shallow non-stick pan. Place the seekh kebabs and shallow-fry till golden brown and crisp. Set aside.
  5. Place each parantha on a serving plate. Place 2 seekh kebabs on it, drizzle some green chutney. Place some onion rings over the kababs, squeeze some lemon juice and sprinkle some chaat masala powder.
  6. Garnish with mint leaves and serve immediately.