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Egg seekh kebab is made with mashed hard-boiled eggs mixed with bits of onion joined by pieces of green chilies, freshly chopped coriander leaves and mint to cool off the variety of spices that go into the mixture like cumin seeds, red chili flakes and others. Shaped by pressing them with hands and then dipping them in beaten egg and bread crumbs sequentially, these kebabs are then fried to perfection to a golden brown and crispy exterior. The steps to make egg seekh kabab at home slowly and clearly unfold in my recipe for you to learn.

Table of Contents

KEY TAKEAWAYS

Egg seekh kebab is a popular homemade snack enjoyed widely for its quick preparation and flavorful taste in India.
Serve it with tomato ketchup, green chutney, onion rings, and fresh pudina leaves.

Egg seekh kebabs taste crispy, mildly spicy, and earthy.
Other similar recipes are egg bhurji tikki, masala omelette fingers, and egg pakora.

The Ingredients:

To make the seekh kabab mixture:

5 eggs (boiled, peeled)
½ onion (finely chopped)
2 green chilies (finely chopped)
1 tsp ginger & garlic paste
½ tsp coriander seeds (crushed)
½ tsp red chili flakes
1 tsp garam masala powder
1/3 tsp cumin powder
½ tsp turmeric powder
Salt to taste
1 cup coriander leaves (finely chopped)
5 mint leaves (roughly chopped)
2 cubes cheese (processed)

For coating the seekh kababs:

2 pieces eggs (whisked)
Bread crumbs – as required

For frying the kababs:

Cooking oil – an adequate amount

For serving:

1 bowl tomato ketchup
1 bowl green chutney
Onion rings – a few
Fresh pudina leaves – a few

That evening party started with steam rising from teacups at my neighbor’s home. Her hands shaped tiny cylinders of spiced meat near the stove. The flavor of the egg and spices filled the air. Every bite was crunchy, leading to a softer inside. Questions spilled out before I could stop them. She answered slowly, measuring words like ingredients. My notebook filled with slanted lines and margin scribbles. Egg wash here, breadcrumbs there – she tapped each ingredient lightly. Spices followed: a pinch held between thumb and forefinger, another guessed by color. Not every detail fit neatly, but enough stayed behind. Pages now hold what mattered most.

That Saturday evening, smoke curled from the pan as I cooked these kababs in my kitchen for my husband and our boys. Right there among clattering spoons, golden edges formed under heat, filling corners with a scent hard to ignore. The outside crackled just right, while within it stayed tender, spiced without effort. While my husband noticed how the taste lined up clean, not one too loud, the kids wiped plates fast, then looked up wanting another round. Luck settled in quiet when I saw empty dishes stacked high, proof of something plain that somehow fit us all.

How to Make Egg Seekh Kebab? (Step by Step Guide with Images)

Step 1: In a bowl take 5 boiled and peeled eggs. Cut them in half and then mash them nicely with a vegetable masher.

Step 2: Now, add ½ of a medium-sized onion (finely chopped), 2 pieces of green chilies (finely chopped), 1 tsp of ginger & garlic paste, ½ tsp of crushed coriander seeds, ½ tsp of red chili flakes, 1 tsp of garam masala powder, 1/3 tsp of cumin powder, ½ tsp of turmeric powder, salt to taste, 1 cup of finely chopped coriander leaves, and 5 pieces of mint leaves (roughly chopped) to it. Now, grate 2 cubes of processed cheese and mix everything very nicely.

Step 3: Now, whisk 2 pieces of eggs in a bowl and take as many breadcrumbs as required to coat the seekh kababs and arrange them alongside the egg mixture.

Step 4: Grease your hands with a little bit of oil and shape the kababs with your hands. Coat it with the whisked egg first and then with the bread crumbs.

Step 5: Repeat the process to coat all the seekh kababs and keep them aside on a plate for 5 minutes to set properly.

Step 6: In the meantime, heat an adequate amount of cooking oil in a kadai on a medium flame. Put the coated seekh kababs in it one by one very carefully.

Step 7: Turn them gently with a strainer and fry them until crispy and golden brown. Remove when done and put them on a plate laid with a piece of tissue paper to absorb the excess oil.

Step 8: Your tasty and spicy homemade egg seekh kabab is now ready to serve. Arrange them on a plate alongside a bowl of tomato ketchup and green chutney along with a few onion rings and fresh pudina leaves. Enjoy them hot.