Authentic Awadhi Galouti Kebab V2 with Warm Ulte Tawa ke Paranthe
Experience the melt-in-the-mouth perfection of royal Awadhi mutton kebabs, finely minced and smoked with aromatic spices. Pair these legendary patties with soft, buttery paranthas for a truly regal culinary treat.
65min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Mix the minced mutton with raw papaya paste, ginger-garlic paste, and salt. Marinate for at least 2 hours.
2
Add roasted gram flour, red chili powder, garam masala, cardamom powder, and mace powder to the minced meat mixture.
3
Place a small metal bowl in the center of the meat, place a burning charcoal inside it, pour a little ghee over the coal, and cover tightly to smoke the meat for 10 minutes.
4
Shape the mixture into small, flat round patties with lightly oiled hands.
5
Heat ghee on a tawa (griddle) over medium-low heat and shallow fry the kebabs until golden brown and exceptionally tender on both sides.
6
Serve hot immediately alongside warm Ulte Tawa ke Paranthe, sliced onions, and mint chutney.
Ingredients
500 grams finely minced mutton (lamb)
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon roasted gram flour (sattu)
2 tablespoons ghee
1 coal piece for dhungar (smoking)
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon green cardamom powder
1/2 teaspoon mace powder
Salt to taste
4 warm Ulte Tawa ke Paranthe
*This AI-generated recipe may contain inaccuracies.