Seekh Parantha

Ingredients 

• 8 readymade chicken seekh kababs
• 1½ cups whole wheat flour
• Salt to taste
• 2 teaspoons oil + to shallow fry
• Green chutney as required
• Onion rings to garnish
• Lemon juice to sprinkle
• Chaat masala to sprinkle
• Fresh mint leaves to garnish

Method

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.