Galouti kebab is a very soft and irresistible, melt in your mouth dish. Galouti itself means melting in your mouth. This is a famous Awadhi dish.
Nutritive Information
- Calories - 153 cal
- Fat - 9 g
- Protein - 13 g
- Carbohydrates - 5 g
- Sugar - 1 g
- Dietary fibre - 1 g
Ingredients
- Mutton keema - 1 kg
- Unripe papaya paste - 4 tbsp
- Onion paste - 3 tbsp
- Ginger-garlic paste - 2 tbsp
- Cardamom powder - 1 tsp
- Yellow chilli powder - 1 tsp
- Chana (gram) powder - 2 tbsp
- Garam masala powder - ½ tsp
- Mace powder - ½ tsp
- Coriander powder - 1 tsp
- Salt as per taste
- Oil - 3 tbsp
- Ghee - 1 cup
Instructions
- Wash the mutton keema properly with water.
- Then, marinate the keema.
- Use unripe papaya paste, onion paste, ginger-garlic paste, mace powder, and garam masala powder.
- Add coriander powder, yellow chilli powder, chana powder, cardamom powder, and salt to marinate.
- Keep it refrigerated for an hour.
- After an hour, take out the keema mix out of the refrigerator.
- Make medium-sized tikkis out of the mixture.
- Heat oil in a pan for some time.
- Fry the tikkis on low heat for 15-20 minutes on each side.
- Make sure the keema is cooked well.
- Both sides of the kebab must turn golden brown in colour.
- Once the kebabs are perfectly cooked, transfer them on to a serving platter.
- Eat this Galouti kebab in the Lucknow style with the paratha along with mint chutney and raw papaya chutney.