Authentic Awadhi Galouti Kebab with Warm Ulte Tawa ke Paranthe
Melt-in-your-mouth minced meat kebabs infused with delicate royal spices and aromatic herbs. Perfectly paired with traditional griddle-baked flatbreads for an exquisite culinary experience.
70min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Combine the minced mutton with raw papaya paste, ginger paste, and garlic paste in a bowl. Cover and let it marinate in the refrigerator for at least 2 hours.
2
Add roasted gram flour, red chili powder, garam masala, nutmeg powder, mace powder, and salt to the marinated meat. Mix thoroughly.
3
Place a small metal bowl in the center of the meat mixture, put a burning piece of charcoal inside it, pour a few drops of ghee on the charcoal, and cover the bowl tightly to infuse a smoky flavor for 15 minutes.
4
Shape the mixture gently into small, flat round patties with wet hands.
5
Heat ghee in a heavy-bottomed non-stick skillet or tawa over medium heat.
6
Place the kebabs carefully on the skillet and pan-fry them until they develop a rich golden-brown crust on both sides, being careful while flipping as they are extremely soft.
7
Serve hot alongside warm Ulte Tawa ke Paranthe, sliced onions, and mint chutney.
Ingredients
500g finely minced mutton (double ground)
2 tbsp raw papaya paste
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp roasted gram flour (sattu)
1 tsp red chili powder
1/2 tsp garam masala
1/4 tsp nutmeg powder
1/4 tsp mace powder
2 tbsp ghee
1 piece of charcoal for dhungar (smoking)
Salt to taste
4 warm Ulte Tawa ke Paranthe for serving
*This AI-generated recipe may contain inaccuracies.