A very simple and traditional Bohra Dish with a unique name, “Lagan Seekh”. A round 1-2 inch deep pan is called a lagan in which it was traditionally cooked in hence the name Lagan Seekh. Serve with paratha or eat as is. #HappyCookingToYou #FoodFusion
Ingredients:
-Chicken qeema (Mince) ½ kg
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tbs
-Dhania powder (Coriander powder) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Cooking oil 1-2 tbs
-Hara dhania (Fresh coriander) chopped handful
-Bread slice 1
-Water ½ Cup or as required
-Anday (Eggs) 2
-Kali mirch (Black pepper) crushed to taste
-Namak (Salt) to taste
-Cooking oil 2-3 tbs
-Tamatar (Tomatoes) thin slices 8-9
-Hara dhania (Fresh coriander) chopped
-Koyla (Charcoal) for smoke
Directions:
-In a bowl,add chicken mince,red chilli powder,cumin powder,coriander powder,turmeric powder, black pepper powder,salt,ginger garlic paste,cooking oil,fresh coriander & mix until well combined.
-Soak bread slice in water and squeeze out excess water,add in the bowl and mix until well combined,cover & marinate for 30 minutes & set aside.
-In a bowl,add eggs,black pepper crushed,salt,whisk well & set aside.
-In frying pan,add cooking oil,marinated mince & spread evenly.
-Poke holes with the help of wooden skewers,place tomato slices,add & spread whisked eggs over it.
-Add fresh coriander,cover & cook on low flame until done (20 minutes).
-Give coal smoke for 2 minutes then cut in slices & serve!
