Stuffed Chicken Seekh With Besan Chilla Wrap Recipe

About this recipe

A Delhi-inspired stuffed chicken seekh kebab, wrapped in a protein-packed besan chilla, served with tangy mint-coriander chutney and fresh salad. Perfect for a flavorful dinner.

Ingredients

• 500 g Besan
• Pcs Epi Yogurt Mango
• - Lemon Juice
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Green Chilli
• 50 g Cumin Powder
• 100g Garam Masala
• 20 g Turmeric Powder
• 10G Salt
• 500g Cucumber
• - Red Onion Powder 50gm

Instructions

1. Step 1: Prepare the Chicken Seekh - In a mixing bowl, combine chicken mince, ginger-garlic paste, garam masala, cumin powder, green chilies, salt, coriander leaves, and lemon juice. Mix well and shape into small cylindrical kebabs. Refrigerate for 15 minutes.
2. Step 2: Cook the Seekh Kebabs - Heat 2 tablespoons of oil in a skillet over medium heat. Cook the seekh kebabs until golden brown and fully cooked, turning occasionally. Set aside.
3. Step 3: Make the Besan Chilla Batter - In another mixing bowl, combine besan, turmeric powder, yogurt, a pinch of salt, and water to make a smooth batter with a pourable consistency.
4. Step 4: Cook Besan Chilla - Heat a non-stick pan and lightly grease with 1 tablespoon of oil. Pour a ladleful of batter and spread into a thin circular layer. Cook until golden on both sides. Repeat to make 4 wraps.
5. Step 5: Assemble the Wrap - Place a cooked chicken seekh on each besan chilla, add slices of cucumber, tomato, and onion, and drizzle with mint-coriander chutney. Roll the chilla tightly around the fillings.
6. Step 6: Serve - Arrange the wraps on a serving plate and garnish with fresh mint. Serve with extra chutney on the side.