Authentic Awadhi Galouti Kebab with Warm Warqi Paratha
Experience the melt-in-the-mouth magic of royal Awadhi cuisine with these delicately spiced minced meat kebabs. Infused with aromatic secret spices and rose water, they pair wonderfully with flaky layered bread.
50min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Combine the minced mutton with raw papaya paste, ginger paste, garlic paste, and salt, then let it marinate for at least two hours.
2
Mix in the roasted gram flour, red chili powder, garam masala, mace and cardamom powder, and kewra water until fully incorporated.
3
Place a small metal bowl in the center of the meat mixture, put a burning piece of charcoal inside it, pour a teaspoon of ghee over the coal, and cover tightly to infuse a smoky flavor for 15 minutes.
4
Shape the mixture gently into small, flat round patties with wet hands.
5
Heat deshi ghee on a heavy-bottomed flat griddle (tawa) over medium-low heat.
6
Pan-fry the kebabs carefully for 3 to 4 minutes on each side until they develop a rich golden-brown crust and remain exceptionally tender inside.
7
Serve hot immediately alongside freshly warmed warqi parathas and mint chutney.
Ingredients
500g finely minced mutton (lamb)
2 tbsp raw papaya paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
1/2 tsp garam masala
1/2 tsp mace and cardamom powder
2 tbsp roasted gram flour (sattu)
2 tbsp deshi ghee
1 tsp kewra water
1 small piece of charcoal for dhungar
Salt to taste
4 warm warqi parathas for serving
*This AI-generated recipe may contain inaccuracies.