These famous galouti kebabs have its origin in Lucknow. As per the legend a once famous king of Lucknow who had lost all his teeth during old age didn’t dampen his spirits of having kebabs. Since he was unable to munch on this delicacy a modified version of kebabs known as the galawati or galouti kebab came into existence. And it has been famous ever since then. I really enjoyed making these kebabs even though they involved adding a whole lot of spices but at the end of it the effort put in was worth it and they were finished in no time.
Ingredients
- Minced meat 250gm
- fresh cream 2 tbsp
- 2 tbsb gram flour
- 2 tsps green coriander chilly paste
- Salt to taste
- 2 tbsps caramelised onions
- 3 tsps kaju paste
- 2 tsps ginger garlic paste
- 3 tsp chironji paste
- Oil to fry
- For the dry masala grind together
- 3-4 pepper corns
- 1 tsp fennel seeds
- 4 pods of green cardamons
- 1 black cardamon
- 1/2 a strand of mace
- 3-4 cloves
- 1 tsp cumin seeds
| Prep time: 15 mins | Total time: 30 mins | Serves: 3-4 |
Procedure to make Galouti kebabs
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Clean, wash and pat dry the meat before grinding in the mixer to a fine paste
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Add the dry and wet ingredients to the meat
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Mix well, leaving no lumps. And Make equal size balls and flatten them with your palm
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Heat oil in a pan hot enough to shallow fry the kebabs
- Fry till golden brown from both sides. Your kebabs are ready to be relished.
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