Galouti kebab
Galouti kebab
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Galouti kebab recipe with step by step method and video. Learn how to make galouti kebab with roti recipe.
Galouti kebab is a melt in mouth kebab with a distinct flavour of cloves. Originally made with lamb meat mince with a tenderizer during the time of Nawabs in Lucknow. These Galouti kebab are marinated with some exotic spices and flavours and are given smoke flavour with cloves.
Galouti kebab is also known as Galawati kebab as it gets melt in mouth. Gala means melt and wati means mouth . So the name Galawati is given to galouti kebab for its melt in mouth texture.
You can substitute the lamb( mutton) meat with chicken to make chicken galouti kebab. Rest of the ingredients and methods are same as galouti kebab.
You can even made a vegetarian version for this kebab known as veg galouti kebab.
Mix vegetables are minced and mix with spices to make veg galouti kebab. There is no use of papaya paste, brown onion paste in veg galouti kebab.
Smoke flavour with cloves are given to veg galouti kebab as well.
You can the recipe of (hara bhara kebab) to make veg galouti kebab.
What is Galouti kebab?
Galouti kebab is a soft , melt in mouth kebab also known as Galawati kebab.These kebabs are delicacy of Awadhi cuisine and are invented in the city of Lucknow at the Royal kitchen of Nawabs.
What is Galouti kebab made of ?
Galouti kebab is made of by using find part of Lamb meat mince along with a tenderizer. More than 150 exotic spices are believed to be used to make this kebab.
What is Galouti masala ?
Galouti masala is believed to be made with a heavenly mix of over 150 spices to build the flavour. Some of the exotic ingredients like Sandalwood, Pathar ke phool and Rose buds. Few whole spices like cardamom, cloves , cinnamon, black pepper, nutmeg, Mace are roasted and grind into fine powder. These are used along with other spices to make galouti masala .
Galouti kebab origin ?
These melt in mouth Galouti kebab are invented during the time of Nawab Asad - ud -Doula ( 1748 - 1797) . It is believed that it was Haji Mohammed Fakr-e-Alam Saheb who made the first Galouti kebab for the toothless Nawab of Lucknow.
Nawab was very fond of delicious kebabs during his period of time. And thus for the sake of Nawab , this yummy melt in mouth Galouti kebab was invented.
Steps to make galouti kebab
Preparation
Roti for galouti kebab
Galouti kebab are often served with roti. You can make either ulte tawa ke roti or rumali roti for galouti kebab .I have made small round shaped wheat flour roti and roast them on pan with ghee.
Place galouti kebabs over these roti and serve.They are soft and quite comfortable to bite with this kebabs.
To make galouti kebab roti recipe take 50 gm of whole wheat flour and mix with salt and 2 teaspoon ghee. Slowly add water and knead to make a soft dough.
Grease the dough with cooking oil and keep rest for 10 minutes. Then make two equal size dough ball and roll them.
Take a cookie cutter and cut them into small round shape rotis. Then roast them in a pan with some ghee till crisp on both sides.
Marinating the mince
Galouti kebab are often served with roti. You can make either ulte tawa ke roti or rumali roti for galouti kebab .I have made small round shaped wheat flour roti and roast them on pan with ghee.
Place galouti kebabs over these roti and serve.They are soft and quite comfortable to bite with this kebabs.
To make galouti kebab roti recipe take 50 gm of whole wheat flour and mix with salt and 2 teaspoon ghee. Slowly add water and knead to make a soft dough.
Grease the dough with cooking oil and keep rest for 10 minutes. Then make two equal size dough ball and roll them.
Take a cookie cutter and cut them into small round shape rotis. Then roast them in a pan with some ghee till crisp on both sides.
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Marinating the mince
Heat a pan and dry roast all the whole spices for 1 minute. Grind them in a grinder or food processor to make fine powder. Mix this powder along with mace, nutmeg powder, rose pedal and pathar ke phool to make a masala.
Take the minced (keema) meat in a mixing bowl and mix with ginger garlic paste , red chilli powder, cumin powder,Garam masala, prepared masala and salt. Knead everything very well. Mix well
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Further mix roasted chana Dal powder,egg white, chopped mint and Coriander leaves with the above mutton (Lamb) mince.
Similarly mix 2 teaspoon pure ghee ( Desi ghee) and knead everything evenly to make a smooth mixture.
Similarly mix 2 teaspoon pure ghee ( Desi ghee) and knead everything evenly to make a smooth mixture.
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Giving smoke flavour to galouti
Take two teaspoon ghee in a small bowl with 5 to 6 cloves. Make a whole in the middle of the above mutton galouti mixture and place the ghee clove bowl.
Now place a burning charcoal into the clove ghee bowl and immediately seal the whole container with a silver foil. Don't let any smoke to pass out.
Keep it refrigerated after 10 minutes to marinate for 4 to 6 hours. Otherwise you can leave it for overnight for best results.
After the marination time, bring the galouti mixture out and remove the small bowl from the mixture. Then knead everything again.
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After the marination time, bring the galouti mixture out and remove the small bowl from the mixture. Then knead everything again.
Cooking the galouti kebab
Heat the remaining ghee in a pan in slow flame. Make small round shaped Patty with the the galouti mixture and shallow fry till golden brown on both sides. Similarly repeat with the remaining galouti mixture to make more galouti kebab.
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If you love the recipe of galouti kebab then I am sure you would love the recipe of
Does the mutton minced have to be grounded to a paste for galouti kebab?
No you don't need to make it a paste for galouti kebab. Because we are using Raw papaya paste to tenderize it.
Papaya contains an enzyme called Papain which breaks down peptide bond of protein in meats. The long strands of protein that make up tough meat fiber in mutton become denatured and making it softer and melt in mouth.
Use raw papaya paste in marination for galouti kebab to make it soft and melt in mouth.
Galouti kebab is a melt in mouth kebab made with Lamb or mutton mince marinated with spices. It is believed that more than 150 spices are used to make this kebab for the toothless nawab of Lucknow.
Prep time cooking time serving
No you don't need to make it a paste for galouti kebab. Because we are using Raw papaya paste to tenderize it.
Papaya contains an enzyme called Papain which breaks down peptide bond of protein in meats. The long strands of protein that make up tough meat fiber in mutton become denatured and making it softer and melt in mouth.
Use raw papaya paste in marination for galouti kebab to make it soft and melt in mouth.
galouti kebab recipe
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Galouti kebab is a melt in mouth kebab made with Lamb or mutton mince marinated with spices. It is believed that more than 150 spices are used to make this kebab for the toothless nawab of Lucknow.
Prep time cooking time serving
25 min 10 min 2
Author :- Mobasir hassan
Ingredients
Author :- Mobasir hassan
Ingredients
- 1/2 kg mutton keema ( ground Lamb)
- 1 teaspoon ginger garlic paste
- 2 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 3 green cardamom (elaichi)
- 1 black cardamom
- 6 - 7 black pepper con
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon mace powder
- 5 cloves + 5 cloves for smoking
- 1 teaspoon brown onion paste
- 1 teaspoon brown cashew nuts paste
- 2 teaspoon roasted chana Dal
- 1 teaspoon raw papaya skin paste
- 6 teaspoon pure ghee
- salt as per taste
- 1 teaspoon chopped mint leaves
- 1 teaspoon chopped coriander leaves
- 1 charcoal
- 1 teaspoon egg white
- 1/2 teaspoon pathar phool
- 1/2 teaspoon rose pedal
- 50 g wheat flour
How to make the recipe
Nutritional value
- Dry roast the whole spices in a pan and grind into a fine powder.
- Mix this powder with mace, nutmeg, rose pedal and pathar ke phool. This is our galouti masala.
- Now take the mutton mince in a mixing bowl and mix with ginger garlic paste,red chilli powder, garam masala, cumin powder, salt and the prepared galouti masala. Mix and knead everything well.
- Mix brown onion paste, cashew nuts paste, raw papaya paste, roasted chana Dal powder, egg white and chopped mint and coriander leaves.
- Further add 2 teaspoon ghee and mix and knead everything very well.
- Take two teaspoon ghee in a small bowl with 5 - 6 cloves in it. Make a whole into galouti mince mixture and place the bowl as shown in picture below.
- Now place a burning charcoal into the bowl and immediately seal the whole mixing bowl with a aluminum foil. Don't let pass any smoke.
- After 10 minutes refrigerated the galouti mixture for 4 - 6 hours to marinate.
- Make small size roti for galouti kebab with whole wheat flour and roast them with ghee.r
- After the marination period bring the galouti mixture and remove the small bowl with charcoal. Knead the mixture very well.
- Heat ghee in a Tawa or pan in slow flame. Make round shape medium Patty with the galouti mixture and shallow fry on both sides till golden.
- Similarly make galouti kebab with the remaining mixture and serve.
- Place galouti kebab on the roti and serve with cilantro mint chutney.
Galouti kebab recipe video
Nutritional value
Serving size 1 piece (30g)
- Calorie : 63.69
- Carbohydrate: .93
- Protein : 4.83 g
- Fats : 4.52 g
- Galouti kebabs are served with green chutney ( Cilantro mint sauce) along with Lachcha onion and lemon wedges.
- Roti , Naan and Paratha can also be served with them for a meal..
- Ulte tawa ke roti and rumali roti are good to serve with galouti kebab.
- You can even serve them with biryani as a side dish.
- Raw papaya skin, cashew nuts and brown onions can be grind together to use in the recipe.
- In place of silver foil you can use a lid to seal a container while giving smoke to galouti mixture. Just don't let to pass any smoke out of the container.
- It is better to use a double minced meat for galouti kebab. You can grind the mince in a grinder or mixer for a smooth texture.
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