Authentic Awadhi Galawati Kebab with Ulte Haath ki Roti
Melt-in-the-mouth minced meat kebabs delicately spiced with aromatic royal herbs, served alongside paper-thin griddle-cooked flatbreads. This classic Lucknowi delicacy offers an exquisite royal feast.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the finely minced mutton with raw papaya paste and salt, letting it rest for at least two hours.
2
Mix in the ginger-garlic paste, roasted gram flour, garam masala, and mace-cardamom powder thoroughly.
3
Heat a small piece of live charcoal, place it in a small bowl in the center of the meat mixture, pour ghee over it, and cover tightly to infuse a smoky aroma.
4
Shape small portions of the mixture into round, flat patties with gentle hands.
5
Heat a heavy-bottomed tawa with a little ghee and shallow fry the kebabs on medium-low heat until golden brown and exceptionally tender.
6
For the bread, knead a soft dough using refined flour, milk, and water, then stretch paper-thin over an inverted iron pan to cook quickly without browning heavily.
7
Serve the meltingly soft kebabs piping hot paired with the delicate ulte haath ki roti and fresh mint chutney.
Ingredients
500g finely minced mutton
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
2 tbsp roasted gram flour
1 tsp garam masala powder
1/2 tsp mace and cardamom powder
1 tbsp desi ghee
1 charcoal piece for dhungar
2 cups refined flour
Milk and water for kneading
Salt to taste
*This AI-generated recipe may contain inaccuracies.