Here’s an authentic recipe for lagan ki seekh. It’s a super simple recipe and I’m restraining myself from any variation as I want the original recipe to survive. Lagan means a large round metal tray. Traditionally, the seekh was made in a metal tray so it is named lagan ni seekh. It is easy and simple and light and tastes just like kabab without the hassle of rolling and frying. It is a soul comfort food great on those days when you want to spend little time in the kitchen. The lagan ki seekh is traditional Bohra Food like Keema ki Khichdi, Khurdi, Kaari Chawal, and Bohra fry chicken.
Why make this recipe?
Why not make this? Is there a better way to enjoy same kabab flavors without frying and rolling? Absolutely not.
Ingredients
Ok, no need to get overwhelmed with so many ingredients in the below pic. They are all basic ingredients with simple substitution also stated below. This Lagan ki Seekh with potato set is better than another recipe with no watery liquids flowing around. It bakes quickly as well and it is comparatively softer. You can marinate ahead and cook just before serving for a fresh taste. You can do endless variations I mentioned later in the post and just test by frying a small kebab patty.
Ground meat: I used ground beef, ground mutton or even ground chicken would do. But if using chicken keema add extra butter and adjust the spices.Potato: Originally the recipe was posted with fried and mashed potatoes. Boiling potato is easier and low calorie so I changed that while updating the recipe. If you wish to fry potato cubes and mash then fry it cubbed potatoes first and then fry the onions in the same oil. Cilantro: You can switch cilantro (coriander) with mint or parsley.Tomato: Use firm red tomatoes.Egg: You might need 3-4 depending on the size of your dish.
To bake preheat the oven to 175 C or 350 F. Then follow all the steps. Bake for 30 minutes until the eggs on the surface are fully cooked and appear white. Serve it with your favorite chutney or simply ketchup and lemon.
Variations
Like always, I stuck to homemade spices but if you like spicy food then you may add a tablespoon of Seekh kabab or tikka masala. After doing a taste test with a small patty in the pan, you can decide what spices or spice mix you wish to add or you may stick to this original version. You can also smoke the lagan ki seekh after cooking if you are a fan of smoking. Hungry for more Bohra recipes? If you try this lagan ki seekh recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
