Egg Seekh Kebab
These tender seekh kebabs use boiled eggs, potato, onion, and warm spices for a soft, flavorful bite. Shaped on skewers and pan-cooked until lightly crisp outside, they make a satisfying Indian starter or side.
For 8 servings
- boil · ~15 min
Boil the eggs and potato.
1.Boil the eggs until hard set, then cool, peel, and grate them.2.Boil the potato until tender, then peel and mash it well.3.Keep both ingredients aside and let excess steam escape so the mixture stays firm.TIPA dry mixture shapes better, so do not leave moisture on the boiled eggs or potato. - roast · ~2 min
Roast the gram flour.
Heat a small dry pan over low heat and roast the gram flour for 1 to 2 minutes until nutty. Cool it before adding so it binds the kebabs without tasting raw.
- saute · ~5 min
Cook the onion mixture.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion and cook until soft and lightly golden, about 4 minutes.3.Add ginger, garlic, and green chili, then cook for 1 minute until fragrant.TIPCook off the moisture from the onion mixture well or the seekh mixture can turn sticky. - mix · ~3 min
Make the seekh mixture.
1.In a bowl, combine grated egg, mashed potato, and the cooked onion mixture.2.Add roasted gram flour, cilantro, cumin powder, coriander powder, garam masala, red chili powder, black pepper, salt, and lemon juice.3.Mix well until the mixture holds together and feels smooth enough to shape. - rest · ~10 min
Rest the mixture.
Cover and rest the mixture for 10 minutes so the gram flour absorbs moisture and the kebabs hold their shape better.
- assemble · ~5 min
Shape the seekh kebabs.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with oil.3.Press each portion around a skewer into a long kebab shape, or shape by hand if not using skewers.TIPPress firmly and keep the kebabs slightly thick so they do not crack while cooking. - fry · ~8 min
Pan-cook the kebabs.
1.Heat the remaining 1 tbsp oil in a wide pan over medium heat.2.Place the kebabs in the pan and cook gently, turning every 1 to 2 minutes.3.Cook until lightly crisp and golden on all sides, about 6 to 8 minutes total.TIPTurn them gently with a flat spatula because egg kebabs are softer than meat seekh kebabs. - serve
Serve the egg seekh kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the grated eggs and mashed potato cool and dry slightly before mixing, or the seekh mixture will feel loose.
- 2Roast the gram flour just until nutty, not dark; over-roasting can make the kebabs taste bitter.
- 3Cook the onion mixture until its moisture evaporates, since wet onions are the main reason these kebabs break in the pan.
- 4If the mixture feels sticky after resting, add a spoonful more roasted gram flour rather than extra potato.
- 5Chill the shaped seekh kebabs for 15 to 20 minutes before pan-cooking for cleaner edges and easier turning.
- 6Use medium heat only; high heat browns the outside too fast before the center firms up.
- 7Leftovers reheat best in a skillet, not the microwave, so the outside stays lightly crisp.
Adapt it for your goals.
Low-oil
Brush the shaped kebabs lightly with oil and cook on a nonstick pan or in an air fryer for a lighter version with less surface oil.
spicierSpicier
Increase green chili and red chili powder, or add a little chopped fresh coriander stem for a sharper, hotter seekh.
no onionNo-onion
Skip the onion and slightly increase ginger, garlic, and cilantro for a smoother mixture and an option when you want a simpler flavor.
shallow fried cutletShallow-fried cutlet
Shape the same mixture into small patties instead of seekh if you do not have skewers or want easier flipping.
Why this is on our healthy list.
Protein-Rich Eggs
Boiled eggs make these kebabs satisfying and help provide protein that can keep the snack more filling than potato-only versions.
Balanced with Gram Flour
Roasted gram flour adds plant-based protein and helps bind the kebabs without relying on refined breadcrumbs.
Herbs and Aromatics
Cilantro, ginger, garlic, and green chili add flavor depth so the dish tastes vibrant without needing heavy sauces.
Frequently asked questions
The mixture is usually too wet. Make sure the eggs, potato, and onion mixture are dry, rest the mix well, and add a little more roasted gram flour if needed.
