Khaas Seekh... Indulge!
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Servings 4
 
Ingredients
  • Chicken mince – 500 gms
  • Paneer/Cottage cheese – 1 cup, grated
  • Processed cheese – ½ cup, grated
  • Green cardamom powder – 1 & ½ tsp
  • Garam masala powder – 1 tbsp
  • Chopped fresh mint leaves – 1 tbsp
  • Khoya/mawa – ½ cup, grated
  • Egg – 1, beaten
  • White pepper powder – 1 tsp
  • Salt to taste
  • Oil for shallow frying
  • Chaat masala – 1 tsp
  • Satay stick – 8 to 10
Instructions
  1. Soak the satay sticks in water for at least fifteen minutes so that they don’t burn while cooking.
  2. In a bowl, mix together the cottage cheese, processed cheese, half the cardamom powder, half the garam masala powder and the fresh mint. Mash the cottage cheese well with your hands.
  3. Take a portion of size of a 1 inch ball of this paneer mixture and mould on a satay stick into a thin sausage shape. Press the ends firmly.
  4. In another bowl, mix together the khoya and the minced chicken. Add the egg, salt, the remaining cardamom and garam masala powders and the white pepper powder. Mix well. Make sure the mixture is sticky and not watery. Otherwise you won’t be able to shape the ‘Khaas Seekh’!
  5. Now take a portion of this chicken mixture and flatten it out on your palm like a parantha/chapati. Place a paneer-wrapped satay stick in the middle and roll up the chicken layer all around so that the whole cottage cheese is wrapped with chicken.
  6. Similarly prepare the rest of the seekh. Place the seekhs in a refrigerator for some time before frying so that the layers do not come off while cooking.
  7. Heat the oil in a frying pan/grill pan and shallow-fry the seekhs, turning to cook evenly on all side for about 10 to 12 minutes
  8. Serve hot, sprinkled with the chaat masala and green chutney.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/04/khaas-seekh-indulge/