Galouti kebabs have originated in Awadh – Lucknow in Uttar Pradesh (India). Try this simple yet delectable recipe.
1/2 kilo meat mince,
2 tbsp ginger-garlic paste,
1 tbsp butter/cream,
2 tbsp raw papaya; minced,
1/4 tsp green cardamom (chhoti elaichi); ground,
1/4 tsp mace (javitri); ground,
1/2-3/4 tsp red chilli powder,
Salt to taste,
2-3 tbsp (or as required) gramflour (besan),
Oil for deep/shallow frying.
Wash and drain the mince, let it dry. Then mix together all the ingredients with the mince (except oil) and prepare a dough like mixture. Adjust the quantity of gramflour as required for binding. Set this mixture in the refrigerator for half an hour to one hour.
At the time of preparation, heat oil in a kadhai (wok) for deep frying or in a pan for shallow frying, on medium flame. Divide the mince dough into small equal size portions, and shape them into flat rounds. Fry them on low flame until both sides turn evenly reddish-brown. Serve hot with mint and coriander chutney.