Authentic Awadhi Galouti Kebab V7 with Warm Ulte Tawa ke Paranthe
Experience melt-in-the-mouth minced mutton galouti kebabs infused with delicate royal spices, served alongside flaky, griddle-cooked ulte tawa ke paranthe for a true Lucknowi feast.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the double-minced mutton with raw papaya paste, ginger-garlic paste, and salt for at least 2 hours.
2
Mix in the roasted gram flour, red chili powder, garam masala, mace, and cardamom powder until thoroughly combined.
3
Add kewra water and a spoonful of ghee to the meat mixture, then let it rest for another 30 minutes.
4
Shape the mixture into small, flat round patties with gentle hands.
5
Heat ghee on a flat heavy-bottomed pan or griddle on medium-low flame.
6
Place the kebabs carefully on the pan and pan-fry until golden brown and exceptionally tender on both sides.
7
Serve hot alongside freshly prepared ulte tawa ke paranthe and sliced onions.
Ingredients
500g finely minced mutton (double-minced)
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp roasted gram flour (sattu)
2 tbsp ghee
1 tsp red chili powder
1/2 tsp garam masala
1/2 tsp mace and green cardamom powder
1 tbsp kewra water
Salt to taste
Ulte tawa ke paranthe for serving
*This AI-generated recipe may contain inaccuracies.