Bachuwadi Seekh Kabab Rolls

During my five-month stay in India in 2022, Pankaj mam and I rode his motorcycle down to Sayeed Seekh Kabab Centre in Bachuwadi one night to pick up some late-night food.

Bachuwadi, near Mumbai Central, sits in an area better known for its red-light district than for its food. When hunger strikes late at night, there are always places we know to go.

Sayeed Seekh Kabab Centre is one of those places.

Our upvas (fast) ended at midnight, so we waited until then before heading out.

The plan was simple: ride there, pick up the rolls while they were hot, and ride back quickly so Pankaj mam, Shrikala mami, and I could enjoy them together.

I still remember standing there watching the kababs cook over the fire.

Just before handing us the rolls, they spread a layer of spicy green chutney, added a handful of sliced onions, and tucked in the freshly grilled seekh kabab. The whole roll was then wrapped tightly in foil and paper and handed over.

We rode back quickly so they would still be warm.

At home we opened the foil, added a little more onion and chutney on the side, and ate them immediately.

Simple. Messy. Completely satisfying.

Delicious.

Equipment

Scale
Mixing bowl
Air fryer, skillet, or grill
Blender

Seekh Kabab

500 g ground chicken or lamb (~1 lb)

80 g onion, finely chopped (½ c), lightly squeezed
10 g ginger, grated (2 t)
10 g garlic, minced (2 t)
1 green chili (Serrano or Thai), finely chopped

8 g salt (1½ t)
5 g red chili powder (2 t)
4 g roasted cumin powder (2 t)
2 g garam masala (1 t)
1 g kasuri methi, crushed (½ t)
1 g black pepper (½ t)

15 g oil or melted ghee (1 T)
10 g ice (1 small cube)

Combine all ingredients and mix by hand 2–3 minutes until the mixture becomes cold and slightly sticky. Refrigerate 30–60 minutes (or up to 36 hours).

Divide into ~60 g portions and shape into logs about 2 cm thick and 10–12 cm long (¾–1 in × 4–5 in).

Air fryer: cook at 200 °C / 400 °F for about 5–6 minutes, turning once, until the internal temperature reaches 71–74 °C / 160–165 °F. For deeper browning, finish 1–2 minutes under broil.

Skillet: cook in 10–15 g oil (2–3 t) over medium-high heat, turning until browned and cooked through.

Grill: cook over medium-high heat for about 6–8 minutes, turning occasionally.

Finish with lemon and a pinch of chaat masala, optional.

Green Chutney

40 g cilantro leaves and tender stems (1 packed c)
15 g mint leaves (½ c loosely packed)
1–2 green chilies (Serrano, Thai, or jalapeño)
10 g lemon juice (2 t)
5 g sugar (1 t)
4 g salt (¾ t)
30 g yogurt or sour cream (2 T), optional
20–30 g water (1–2 T)

Blend until smooth.

Onions

120 g onion, thinly sliced (1 medium onion)
2 g salt (½ t)
10 g lemon juice (2 t)

Toss and rest 5 minutes.

Rolls

4 large bhatura or fried flatbreads

Spread chutney across the bread. Add chopped seekh kabab and onions.

Roll tightly and serve warm with extra chutney and onions.