Authentic Awadhi Galawati Kebab with Warm Ulte Tawa ke Paranthe
Indulge in melt-in-the-mouth minced meat kebabs infused with delicate royal spices, traditionally paired with ultra-soft, griddle-baked flatbreads.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the finely minced meat with raw papaya paste and ginger-garlic paste for at least two hours in the refrigerator.
2
Mix in the red chili powder, garam masala, nutmeg, mace, and roasted gram flour until thoroughly incorporated.
3
Place a small metal bowl in the center of the meat mixture, put a burning charcoal inside, pour a spoonful of ghee over it, and cover tightly to smoke for 15 minutes.
4
Shape the mixture into small, flat round patties with lightly greased hands.
5
Heat desi ghee on a heavy-bottomed pan and shallow fry the kebabs on medium heat until golden brown and exceptionally tender.
6
Serve hot alongside freshly made ulte tawa ke paranthe and mint chutney.
Ingredients
500 grams finely minced lamb or mutton
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/4 teaspoon nutmeg and mace powder
2 tablespoons roasted gram flour (sattu)
2 tablespoons desi ghee
1 piece of charcoal for dhungar (smoking)
Ulte tawa ke paranthe for serving
*This AI-generated recipe may contain inaccuracies.