Fusion Platter

A blend of tasty food and culture

Galouti Kebabs

Galouti Kebab

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.

Galouti Kebabs


  • 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 minsTotal time: 30 minsServes: 3-4

Procedure to make Galouti kebabs

  1. Clean, wash and pat dry the meat before grinding in the mixer to a fine paste

  2. Add the dry and wet ingredients to the meat

  3. Mix well, leaving no lumps. And Make equal size balls and flatten them with your palm

  4. Heat oil in a pan hot enough to shallow fry the kebabs

  5. Fry till golden brown from both sides. Your kebabs are ready to be relished.