Bangalore's trademark kabab rolls are from fanoos restaurant located next to Johnson Market. Chicken rolls was a popular dish in 90s. After group studies we used to walk down brigade road and head towards johnson market just for these rolls. I wanted to recreate something nostalgic. Back then we did not use mayonnaise in rolls, it was just coriander or mint chutney, occasionally they used to prepare mango based mint chutney.
Chicken Seekh Roll Recipe
300 Grams Chicken Mince / Keema
1/4 Tsp Shahi Jeera / Black Cumin
1/4 Tsp Cumin
1/4 Tsp Turmeric Powder
1 Tbsp Kitchen King Masala
1 Tbsp Coriander Powder
1/4 Tsp Pepper Powder
1/4 Tsp Chaat Masala Powder
1 Tbsp Dried Fenugreek Leaves
4 Black Peppercorns
1 Inch Cinnamon
2 Cloves
1/2 Cup Finely Chopped Mint and Coriander
1/2 Onion Finely Chopped
1/2 Onion Sliced
3 Finely Chopped Green Chilies
2 Whole Green Chilies
1 1/2 Tbsp Ginger and Garlic Paste
3 Tbsp Oats
Ghee and oil as required
Salt as per taste.
For Rolls: Kerala Parotta, 2 Sliced Onion, Mint and Coriander Leaves, 2 Tbsp Chaat Masala, Mint Chutney...
Method:
Ready to use chicken mince always contains lot of moisture. Once defrosted drain excess moisture and reserve only the chicken mince in a mixing bowl.
Heat a wok with 1 tsp oil on medium flame. Add the sliced onions, two whole green chilies, shahi jeera, cumin seeds, kitchen king masala, peppercorns, pepper powder, turmeric powder, fenugreek leaves, chaat masala, 2 cloves, coriander powder, 2 tsp mint leaves and coriander leaves fry for few minutes
Add 1 1/2 tbsp ginger and garlic paste fry for a minute and add 1/4 cup water stir well and place on high flame. Once the moisture has evaporated add to a mixer jar and grind to form a smooth paste, we can add 2 tbsp water to grind masala into smooth format.
Marinate the chicken with finely chopped onion, finely chopped chilies, mint, coriander, and ground masala paste, mix well and allow to marinate for 15 minutes on the kitchen counter itself.
Grind the 3 tbsp oats and combine in the chicken, cover and allow to marinate. Just before frying the chicken, add salt as per taste mix well then start forming seekhs.
To form even seekhs wet your hands with water or apply oil. Take lime size portion of chicken, gently roll and form sausages place it on a plate. prepare a bunch of these and reserve.
Heat a wok or pan with 2 tbsp ghee or oil, gently place the prepared seekh and fry on low flame. turn the seekh every two minutes and fry till all sides turn golden brown in color it took me approx 15 minutes to cook the seekh till well done.
In the same pan or wok place the seekh on the side forming a well in the middle. Place the hot coal in the middle cover and allow to smoke. place the flame on lowest setting for 10 minutes. once the chicken seekhs have smoked remove and discard the coal.
Heat a tawa on medium flame. Fry the required amount of layer parottas. For every parotta place four seekhs top with mint chutney and sliced onion, garnish with mint and coriander leaves and chaat masala roll and serve these chicken seekhs as hot as possible...Enjoy 😊
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