Authentic Awadhi Galouti Kebab with Ulte Haath ki Paratha
These legendary, melt-in-the-mouth minced meat kebabs are delicately spiced with an intricate blend of aromatic herbs and rose water. Traditionally paired with paper-thin griddle bread, they offer an unforgettable royal dining experience.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Mix the minced mutton thoroughly with raw papaya paste, ginger paste, and garlic paste, then set aside to marinate for at least 2 hours.
2
Add roasted gram flour, red chili powder, garam masala, cardamom powder, nutmeg-mace powder, and salt to the marinated meat.
3
Place a small metal bowl in the center of the meat mixture, put a red-hot charcoal piece inside, pour a few drops of ghee on it, and cover tightly for 10 minutes to impart a smoky flavor.
4
Stir in the kewra water and rose water, mixing everything uniformly into a smooth paste.
5
Heat ghee on a flat heavy-bottomed griddle (tawa) over medium-low heat.
6
Take portions of the mixture, gently flatten them into round patties with wet hands, and place them on the hot griddle.
7
Pan-fry the kebabs gently for 3-4 minutes on each side until golden brown and exceptionally tender, adding a little ghee if needed.
8
Serve hot alongside traditional ulte haath ki paratha and sliced onions.
Ingredients
500g finely minced mutton (double-minced)
2 tbsp raw papaya paste
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp roasted gram flour (sattu)
1 tsp red chili powder
1 tsp garam masala powder
1/2 tsp green cardamom powder
1/4 tsp nutmeg and mace powder
1 tbsp kewra water
1 tsp rose water
2 tbsp pure ghee
1 piece of charcoal for smoking
Salt to taste
*This AI-generated recipe may contain inaccuracies.