Lagan Seekh

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

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-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



-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!

Recipe By: Salma Naeem

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