> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Mutton Seekh Roll - URL: https://onesandwich.com/mutton-seekh-roll/ - Published: 2026-05-17T05:30:36.000Z - Updated: 2026-05-26T13:39:38.000Z - Description: Minced mutton seekh kebab in paratha. - Author: Andrew Lekashman - Tags: India, Wraps and Burritos, Kathi Roll, #auto-imported **馃嚠馃嚦 India** 路 Family: [Kathi Roll](https://onesandwich.com/tag/kathi-roll/) 路 Heat: Mixed 路 Bread: paratha 路 Proteins: mutton --- Ingredients paratha 路 mutton 路 onion 路 green chili 路 cilantro 路 ginger 路 garlic 路 garam masala The Mutton Seekh Roll is a minced mutton *seekh* kebab wrapped in *paratha*, the kebab-specific member of the roll family found across India. The angle is the *seekh* itself: a long, soft kebab of finely minced and well-spiced goat, shaped on a skewer and grilled, which gives the roll a uniform, tender, almost paste-fine bite rather than the chunky chew of whole-piece grilled meat. The flatbread is there to carry that smooth, smoky kebab and the sharp raw aromatics that go with it. It is built to order at a counter, paper-wrapped, and eaten warm in hand. The build runs in order. Goat mince is worked with onion, ginger, garlic, green chili and a warm spice mix until it is smooth and sticky enough to cling, then molded along a skewer and grilled until the outside takes color and a little char while the inside stays soft and juicy. A coarse *maida paratha* is fried on a griddle until it puffs and layers; the kebab is slid off the skewer and laid along the bread's center, topped with sliced raw onion, green chili, a squeeze of lime and often a stripe of *chutney* or sauce, then the *paratha* is rolled tight and half-wrapped in paper. Good execution shows in a kebab that is moist and finely textured with a clean smoky edge, not dry, crumbly or gray; a *paratha* that is crisp-edged and flaky rather than doughy; and a roll packed evenly so each bite has kebab through it. Sloppy versions use an overcooked dry kebab that falls apart into grit, a limp underfried bread, or so much sauce that the smoke is buried and the wrap goes soggy. Variation tracks the egg and the heat. A griddled egg layer fused to the *paratha* makes it richer and chewier; plain bread keeps the focus on the kebab. More raw onion, green chili and lime sharpen it; a milder build pulls the chili back. The fine, skewer-molded mince is exactly what separates the *seekh* roll from a whole-piece grilled-meat roll, where the texture is chunky instead of smooth, and from a dry-fried-mince roll, where there is no char. The closely related whole-piece grilled goat wrap on the same bread, the mutton kathi roll, deserves its own article rather than being crowded in here. What defines the *seekh* roll is that contrast of a smooth, smoky, tender kebab against flaky *paratha* and the bright raw onion and lime threaded through it. --- ## More from this family Other [Kathi Roll](https://onesandwich.com/tag/kathi-roll/) sandwiches in India: - [Aloo Kathi Roll](https://onesandwich.com/aloo-kathi-roll/) - [Boti Kebab Roll](https://onesandwich.com/boti-kebab-roll/) - [Chicken Egg Roll](https://onesandwich.com/chicken-egg-roll/) - [Chicken Kathi Roll](https://onesandwich.com/chicken-kathi-roll/) - [Chicken Seekh Roll](https://onesandwich.com/chicken-seekh-roll/) - [Double Egg Roll](https://onesandwich.com/double-egg-roll/) - [Egg Kathi Roll](https://onesandwich.com/egg-kathi-roll/) - [Hakka Noodles Roll](https://onesandwich.com/hakka-noodles-roll/) [See all Kathi Roll sandwiches 鈫抅(https://onesandwich.com/tag/kathi-roll/)