Kebab Parantha Platter – Ramadan Mubarak!

I belong to Allahabad and stayed in Lucknow for almost 4-5 years. Apart from that since my half of the relatives belong to Lucknow only, every year in summer vacations, we used to travel there. Stay at Lucknow brings lot many memories…especially the food memories. I along with my friends and cousins used to hop for their famous 5 paani waale batashe at Hazratganj, Katori chaat, Bunte waali botal etc but the best food tours was that of AminaBad. The moment we enter Aminabad, we are welcomed by the inviting fragrance of the local food and drinks. And the most tempting of them used to be that of Kebabs. Lucknowi kebab are World famous for their texture, aroma, taste and variety. Prepared using traditional heirloom recipes, these Kebabs speak the gastronomical history of the city.


Now me being a vegetarian, used to have a very limited or no option of savoring it but their aromas and looks always encouraged me to try the vegetarian versions at home. Inspired by the same, I came up with a Kebab Parantha Platter which includes three types of kebabs (Chane k kebab, Dal k kebab, hara bhara kebab), Paranthe and Chutney.


This Kebab Platter is completely baked which will also help devotees to break their Ramadaan fast with something healthy and nutritious. πŸ™‚ Let’s have a look at the recipe.

Serves: 2

Preparation time: 20 mins

Cooking time: 30 mins


For Paranthas

  • 1/2 cup wheat flour
  • 1/2 cup all purpose flour
  • 1 tbsp Kastoori methi
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • Salt according to taste
  • Water to knead
  • Oil to prepare

For Kebabs
( We will add salt at later stage)

Chane k kebab

  • 2 cups black chane – soaked and boiled
  • 2 tbsp Shan Tandoori Masala
  • 2 tbsp ginger and garlic paste
  • 1 chopped green chilli
  • 1 bowl chopped coriander leaves
  • 1 tbsp oil to knead
  • 1 tbsp cornflour

Dal k kebab

  • 1.5 cups mixed dal – soaked and finely grinded
    ( Hari moong, Chane ki dal, Masoor ki dal, etc)
  • 2 cups finely chopped – Carrots, Cabbage, Beans
  • 2 tbsp Shan Tandoori Seekh Kebab masala
  • 2 tbsp ginger and garlic paste
  • 1 chopped green chilli
  • 1 bowl chopped coriander leaves
  • 1 tbsp oil

Hara Bhara Kebab

  • 1 cup boiled peas – grinded
  • 1 cup blanched spinach
  • 1/2 cup grated paneer
  • 2 tbsp bhuna besan
  • 2 tbsp bread crumbs – grinded
  • 1 tbsp ginger – garlic paste
  • 1 chopped green chilli
  • 1 bowl coriander leaves
  • 2 tbsp Garam masala
  • 1 tbsp oil to knead



Parantha – Mix all the ingredients of the dough and knead a not-so-tight dough. Let it rest for 30 mins. Prepare thin paranthas out of it. While putting it on tawa, do sprinkle kastoori methi over it for a rich taste.

Dhaniya Chutney –Β Blend Mint leaves, Coriander leaves, Tomato along with spices like cumin powder, black salt, amchoor powder, salt, chillies and a dash of lemon juice. Adjust taste accordingly!



Chane k kebab –Β  Mix all the ingredients together and knead a soft dough. Make 12 small balls out of it. Bake at 150 degree for atleast 20 mins. Chane k kebab are ready.

Dal k kebab – Mix all the ingredients together. This mixture will be bit runny as raw grinded dals are added. Do not worry. Just do not add salt else it will leave more water.It is preferred to prepare it on tawa rather than oven. Put 1 tbsp oil in pan and cook these kebabs on low flame. Dal k kebabs are ready.

Hara Bhara Kebab – Mix all the ingredients together and knead a dough.Β Bake at 150 degree for atleast 20 mins. Hara BharaΒ kebabs are ready.

Now once all these kebabs are ready, sprinkle chat masala and salt. Serve hot with Paranthas and Chutney. πŸ™‚


After day long fasts, it is always better to have less oily and less greasy stuff which is nutritious in it’s own way. Indulging in this Kebab Platter will not only be filling but also the burst of flavors you will experience will be simply out of the World.


Ramadaan Mubarak! πŸ™‚

Guys, do share your feedback on the recipe here in comments.

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group –

Photo courtesy: Abhishek Agrawal

Thanks Abhishek for the wonderful photographs…. πŸ™‚ πŸ™‚ ❀

I am sharing this post on Angie’s Fiesta Friday and my co-hosts this week are Mollie @ The Frugal Hausfrau and Aruna @ Aharam.


16 thoughts on “Kebab Parantha Platter – Ramadan Mubarak!

    1. Hey Mayuri, thanks for such a lovely response. πŸ™‚ I am glad! Do try them and let me know how it turns out to be. 1 is black chane k kebab, 1 is mixed dal kebab and 1 is hara bhara kebab!


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