GALOUTI KEBABS : The EXOTIC Mouth Melting Delicacy

These are Majestically Mouth watering and Melt-in -Mouth delicious Kebabs from the Lucknowi Cuisine.

No words can describe the Heavenly taste and worthy feeling while savouring these kebabs.

This Rich Aromatic Mughlai cuisine is made from the shahi mixture of many ingredients and some whopping amount of  exotic spices. The aroma of the spices in these Galoutis mix with each other and lingers through the taste of every bite (tukra) you eat. The aroma will not only hung in the air of the kitchen but through all the rooms of your home... such a lingering aroma it carries ! 

Have you noticed the burnt charcoal? It is a must during marination to give an authentic and smoky flavour to the Galoutis (the Khansamas during the Nawabi era used to make this on the fire made from burnt charcoal). 

My whole lot of kebab description got you craving for some?

Let’s see it...

Component of Concoction:

• Meat / chicken (minced): 500g

• Raw papaya : peeled and made paste of 1/4th of a normal size/ 100g amount

• Ginger, 

• Garlic, 

• Green chillies 

• Black cardamoms ( the big ones) 

• Green cardamoms 

• Cloves 

• Poppy seeds 

• Black/ white Peppercorns

• Cinnamon

• Nutmeg

• Chilli powder

• Onions (fried in some oil) 

• Gram flour ( optional) 

• Coriander leaves ( optional)

• [I have not taken these 2 things]

• Salt to taste 

• Ghee / oil 

• Lemon juice

• 2 small Charcoal pieces

Let's make it: Ground all the dry spices into a fine mixture. Take the minced meat in a large bowl. Add to it, the grounded mixture, the papaya paste, the ginger garlic paste, the finely chopped green chilies, the fried brown onions, the roasted gram flour( optional), salt to taste and some ghee/ oil ... Hand knead it for 10-12 minutes to a soft slimy dough. 

Burn the charcoal, put it in a small bowl, keep it inside the soft dough and covered it tightly... let it get smoke marination for at least 1 hour. 

After an hour shape the mixture / soft dough into round shaped patties and tawa fry with ghee/ oil  browning on one side, then flip it very carefully (it may break... no worry... it breaks because of its softness). Assemble it with your spatula and fry the other side. It’s ready... plate them on your serving dish with the help of a spatula on one hand & flat spoon on the other. you can sprinkle lemon over it (I have not).

Enjoy the melt in the mouth bite with your favourite roti or Parantha.

It’s Awesomely Awesome! 

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