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Galawati Kabab

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The story goes that Galawati Kabab, an Awadhi delicacy, was developed for an aging Nawab who couldn’t chew, as he had lost his teeth. The word Galwati means ‘melt in mouth’. Inspiration to make this dish came while watching the program ‘Highway on my Plate’. Thanks to Google, I found a recipe atIndian NonVeg Food site.

While I was preparing the kabab, D enquired as to what it was. On knowing that it was Galawati Kabab, he flatly refused to even taste it. That was when he reminded me our rendezvous with Galawati Kabab at the food court of an upscale mall in Gurgaon. Awful would have been an understatement for that experience. I had completely forgotten that incident.

Well, on my assurance, D agreed to taste my creation. The Verdict???? A Thumbs Up. D ended up polishing off the entire plate in no time. It was indeed a ‘melt in mouth’ kabab. Yet another successful attempt and a reason to smile. 🙂

Galawati Kabab

Source: Indian NonVeg Food

Print Recipe
Galawati Kabab
The story goes that Galawati Kabab, an Awadhi delicacy, was developed for an aging Nawab who couldn't chew, as he had lost his teeth. The word Galwati means ‘melt in mouth’. Inspiration to make this dish came while watching the program 'Highway on my Plate’. Thanks to Google, I found a recipe atIndi
Servings
Ingredients
  • 450 gms Mutton mince
  • 2 tablespoons papaya Raw paste
  • to taste Salt
  • 1 - 1/2 cups Onion
  • 1/2 tablespoon Garlic
  • 1/2 tablespoon Ginger
  • 1 tablespoon Khoya
  • cloves 1/4 cloves Ground
  • 1/4 teaspoon Ground cinnamom
  • 1/4 teaspoon cardamom Ground
  • 1/2 teaspoon Cayenne pepper (I added 1 teaspoon chilli powder extra)
  • 1/2 teaspoon Pepper powder
  • 1 teaspoon Kewra
  • 10 Rose petals
  • 2 - 4 tablespoons Besan Chickpea flour /
  • 1/4 cup Ghee / oil
Servings
Ingredients
  • 450 gms Mutton mince
  • 2 tablespoons papaya Raw paste
  • to taste Salt
  • 1 - 1/2 cups Onion
  • 1/2 tablespoon Garlic
  • 1/2 tablespoon Ginger
  • 1 tablespoon Khoya
  • cloves 1/4 cloves Ground
  • 1/4 teaspoon Ground cinnamom
  • 1/4 teaspoon cardamom Ground
  • 1/2 teaspoon Cayenne pepper (I added 1 teaspoon chilli powder extra)
  • 1/2 teaspoon Pepper powder
  • 1 teaspoon Kewra
  • 10 Rose petals
  • 2 - 4 tablespoons Besan Chickpea flour /
  • 1/4 cup Ghee / oil
Instructions
  1. Marinate the mince along with papaya paste and salt for 2 hours.
  2. Grind the onion, ginger and garlic to a fine paste.
  3. Heat ghee/oil in a pan and saute till it turns brown.
  4. Add the khoya and saute till it turns brown in colour.
  5. Switch off the heat.
  6. Mix the ground powders, rose petals and kewra.
  7. Add the marinated meat and pulse in a grinder till well blended.
  8. Sprinkle besan/chickpea flour and knead to form a soft dough.
  9. Add more besan if required.
  10. Cover the mixture and keep for an hour (I refrigerated it overnight).
  11. Knead well and roll into small balls.
  12. Form cutlets and fry on medium heat till brown on either sides (approximately 4 minutes on either side).
  13. Serve hot with green chutney.
Recipe Notes

Note:

I used paneer/Cottage cheese instead ofKhoya.You can use 1 tablespoon Ricotta cheese with 1 tablespoon milk powder)

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  1. Rakhi says:

    Hi,
    What is Kewra. Can i try this without that.

  2. Mareena Jerrish says:

    Rakhi,
    Kewra is an essence used to enhance the flavour. Its ok if you omit that. The end product maybe a little less flavourful though.. 🙂

  3. Rakhi says:

    Thnx Mareena. Do you have any idea whether its available in Trivandrum

  4. Mareena Jerrish says:

    Rakhi,

    I am not sure if its available in trivandrum. You could try any of the supermarkets I guess.

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