Authentic Awadhi Galouti Kebab V6 with Warm Ulte Tawa ke Paranthe
Melt-in-the-mouth minced meat kebabs infused with delicate royal spices and aromatic herbs, traditionally served atop butter-crisped griddle breads.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Combine the minced meat with raw papaya paste, ginger-garlic paste, and salt, then set aside to marinate for at least two hours.
2
Mix in the roasted gram flour, red chili powder, garam masala, cardamom powder, and mace powder thoroughly into the marinated meat.
3
Place a small metal bowl in the center of the meat mixture, place a burning piece of charcoal inside it, pour a spoonful of ghee over the coal, and cover tightly to smoke the meat for 15 minutes.
4
Shape the mixture into small, flat, round patties with lightly greased palms.
5
Heat ghee in a heavy-bottomed pan or tawa over medium-low heat and shallow fry the kebabs until golden brown and exceptionally tender on both sides.
6
Serve hot immediately alongside freshly prepared warm Ulte Tawa ke Paranthe.
Ingredients
500 grams finely minced lamb or mutton
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
2 tablespoons roasted gram flour (sattu)
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon green cardamom powder
1/2 teaspoon mace powder
2 tablespoons ghee
1 piece of charcoal for dhungar smoking
Salt to taste
4 warm Ulte Tawa ke Paranthe
*This AI-generated recipe may contain inaccuracies.