Galouti Kebab | Galawati Kebab recipe. Learn how to make these delicious Lucknowi kebabs using homemade galouti kabab masala.
- ORIGIN OR HISTORY OF GALOUTI KEBAB | GALAWATI KEBAB
- GALOUTI KEBAB | GALAWATI KEBAB INGREDIENTS
- HOW TO MAKE GALOUTI KEBAB AT HOME?
- Step by step instructions to make chicken galouti kebab | galawati kabab | galawat ke kabab
- HOW TO MAKE GALOUTI KEBAB?
- Galouti Kebab | Galawati Kebab Recipe
- Enjoyed this galawat ke kabab, then you may also enjoy these delicious and mouth-watering kebab recipes-
ORIGIN OR HISTORY OF GALOUTI KEBAB | GALAWATI KEBAB
Let’s talk about some interesting facts about the origin of Galouti kebabs. Galouti/ Galawati literally means ‘melt in the mouth’ . This is yet another exotic kebab from the Awadhi cuisine of Lucknow, North India.
Legend has it that this kebab was specially created for the aging Nawab Wajid Ali Shah of Lucknow, as his teeth were weak, but yet he was very fond of meat. So the cooks created this kebab in such a way that it literally melted in the mouth, satisfying the Nawab’s love for meat.
There’s yet another interesting fact to these kebabs, it’s said that more than 100 exotic spices went into the making of these kebabs. Wooaahhh! The cooks of the royal kitchen definitely knew their ingredients well!
Okay, so coming back to these kebabs, I have surprisingly never had them before. So trying out something not knowing how it even tastes was quite challenging. We have to adapt a recipe from a source for this challenge. I scoured the mighty web and finalized a recipe from here.
I also came across a recipe that used lamb mince and lamb kidneys. I’m assuming the kidney meat probably gives it a pâté kind of texture which helps in the melt in the mouth effect!
GALOUTI KEBAB | GALAWATI KEBAB INGREDIENTS
Ideally, mutton is used to make galouti kebab, but since it is a challenge to find mutton here, I decided to use chicken. Lamb and beef would work well too.
An important ingredient that helps in making these galouti kebabs super tender is raw papaya paste, but I’ve substituted that with some meat tenderizer.
The galouti kabab masala recipe consists of a mix of regular Indian spices like coriander seeds, black cardamom, mace, star anise, green cardamom, cinnamon, cloves, peppercorns, whole cumin, nutmeg, and red chilli powder. The galouti masala spice mix is prepared by roasting the spices and grinding it to a powder. This really adds an amazing flavor to the kebabs.
The other ingredients you will need are some brown onion paste, ginger garlic paste, mint leaves, chana dal, and some kewra water.
HOW TO MAKE GALOUTI KEBAB AT HOME?
Add all the ingredients to the ground meat, and marinate it for some time. Shape into desired size patties and shallow fry. Enjoy galouti kebab with a dash of lemon juice, some onion wedges, coriander-mint chutney.
If you are a vegetarian, you can easily make veg galouti kebab. Use soya to make soya galouti kebab or kidney beans (rajma) to make rajma galouti kebab.
This galouti kebab | galawati kebab turned out delicious, my whole house was filled with the lovely aromas of the spices. These kebabs are truly exotic, d o try this delicious lucknowi kabab recipe , I hope you enjoy it too 🙂
And I would like to thank Lina once again and a special thanks to Jhuls from thenotsocreativecook.wordpress.com for judging this challenge 🙂 It was fun researching about this:)
Here’s my rendition!
Step by step instructions to make chicken galouti kebab |galawati kabab | galawat ke kabab
1.Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.
2.Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
3.Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).
4.Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.
5.After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.
6.Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/cilantro-mint chutney.
HOW TO MAKE GALOUTI KEBAB?
Galouti Kebab | Galawati Kebab Recipe
Ingredients1x2x3x
- 16 oz / 500 grams minced chicken You may use mutton/lamb/beef
- 2 tbsp raw papaya paste/1 to 2 teaspoons meat tenderizer
- 1 & 1/2 tbsp brown onion paste
- 1 tbsp Ginger-garlic paste
To be roasted and ground to a fine powder:
- 1/2 tbsp coriander seeds
- 1 black cardamom
- 2-3 strands of mace
- 1 star anise
- 3 green cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1/2 tsp peppercorns
- 1 tsp cumin seeds
- 1/4 tsp nutmeg powder
- 1 tsp red chilli powder
Other ingredients
- 1 tbsp chana dal
- 2 tsp chopped mint leaves or as required
- 1 tsp kewra water
- Lemon juice as required to sprinkle over kebabs
- small pinch of salt or as per taste the meat tenderizer already has salt, so add accordingly
- Ghee as required
Instructions
- Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.
- Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
- Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).
- Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.
- After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.
- Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/ cilantro-mint chutney.
Notes
Enjoyed thisgalawat ke kabab, then you may also enjoy these delicious and mouth-watering kebab recipes-
Hariyali chicken tikka kebab
Murgh malai kebab
Chicken seekh kebab
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
History of these kebabs and recipe adapted from here .
Galouti Kebab | Galawati Kebab Recipe
Ingredients
- 16 oz / 500 grams minced chicken You may use mutton/lamb/beef
- 2 tbsp raw papaya paste/1 to 2 teaspoons meat tenderizer
- 1 & 1/2 tbsp brown onion paste
- 1 tbsp Ginger-garlic paste
To be roasted and ground to a fine powder:
- 1/2 tbsp coriander seeds
- 1 black cardamom
- 2-3 strands of mace
- 1 star anise
- 3 green cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1/2 tsp peppercorns
- 1 tsp cumin seeds
- 1/4 tsp nutmeg powder
- 1 tsp red chilli powder
Other ingredients
- 1 tbsp chana dal
- 2 tsp chopped mint leaves or as required
- 1 tsp kewra water
- Lemon juice as required to sprinkle over kebabs
- small pinch of salt or as per taste the meat tenderizer already has salt, so add accordingly
- Ghee as required
Instructions
- Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.
- Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
- Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).
- Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.
- After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.
- Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/ cilantro-mint chutney.
Notes
Besan chilla | Gujarati puda or a vegetarian omelette as it is also known is an Indian savory chickpea flour pancake. It is quick to prepare, delicious, vegan, nutritious and can be easily customized as per your preference. Learn how to make besan chilla with this easy recipe.
Hello folks! How is everyone doing? It’s been a while since I posted something. My in-laws have returned to India, and I haven’t really been cooking a lot, simply because I have been so lazy. Blame all the over-pampering, huh? To top it all of, the hubby is out on an official trip for a couple of weeks as well!!
I try to prepare quick fix meals, that don’t really take up much time, and yet are delicious and nutritious. One such meal is this besan chilla | besan cheela.
- WHAT IS CHILLA?
- DIFFERENT TYPES OF CHILLA RECIPES
- HOW TO MAKE BESAN CHEELA?
- BESIDES THESE INDIAN PANCAKES, WHAT IS GRAM FLOUR USED TO MAKE?
- DID YOU ENJOY THIS BREAKFAST BESAN CHILLA RECIPE? THEN YOU MAY ALSO LIKE THESE EASY BREAKFAST RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE BESAN CHILLA | CHEELA
- HOW TO MAKE BESAN CHILLA | BESAN CHEELA?
- Besan Chilla | How To Make Besan Cheela | Chickpea Flour Pancakes
WHAT IS CHILLA?
Chilla is a savory Indian pancake . It is also known as tomato omelette or a vegetarian omelette. An eggless omelette? Yes, it is for real! You must definitely try to see how fascinating it is, an omelette without eggs!
DIFFERENT TYPES OF CHILLA RECIPES
Chilla is not only limited to besan flour/chickpea flour, but it can also be made with practically any kind of flour.
Here are some varieties that I prepare often-
- Oats chilla
- Moong dal chilla
- Rava (Semolina) chilla
- Stuffed chilla with paneer
- Mixed dal chilla
Today lets talk about this besan ka cheela with vegetables aka vegetable omelette recipe without egg.
HOW TO MAKE BESAN CHEELA?
For this besan cheela recipe, you will need Indian gram flour, i.e besan flour, few spices like turmeric powder, cumin, and carom seeds, and water to make a thick, flowing batter similar to a dosa batter. I’ve added veggies to add more nutrition.
The batter is ready, all you have to do now is cook it like regular pancakes or spread it like a dosa with the back of a ladle.
In India, carom and cumin seeds are added for a reason in dishes that call for chickpea flour. Besan can easily make you gassy, and bloated. Although it is healthy, packed with proteins and several other things, it is a little difficult to digest. Addition of carom seeds and cumin seeds aids in digestion. So, I highly recommend you use it! These are easily available at any Indian store.
BESIDES THESE INDIAN PANCAKES, WHAT IS GRAM FLOUR USED TO MAKE?
There are so many besan recipes in the Indian cuisine. Besan flour is added to curries. You can make pakoras (fritters), Rajasthani gatha kadhi, muthia, dhokla, cookies like nankhatai (Indian shortbread cookies) or combine it with dahi/yogurt to make the ever-popular kadhi.
I’ve shared a Punjabi kadi pakora , that uses besan for the pakora and the kadhi. You may want to check that out, it is absolutely delicious!
I hope you guys will give this garbanzo bean flour pancakes | besan ka chilla a go. They are great for breakfast or as a snack.
The whole prep for this besan chilla recipe hardly takes about 10 minutes. For those who are on a vegan and gluten-free diet, I’m sure you guys will love this.
Customize this to adapt to your taste buds, add any veggies, herbs or greens of your choice, or use it as stuffing in sandwiches and wraps, and you will have yourself a wholesome yummy meal in under 20 minutes apt for breakfast or brunch.
I had a funny incident whilst making these. My curious toddler wanted to know what I was preparing, so I had to carry him to let him have a sneak peek. I asked him what’s this? And he retorts in his sweet little voice, “eggie”… lol 😀
Rava sheera
Homemade vegan granola
Paneer paratha
Aloo paratha
Soft spongy idli and sambar
And many more here
STEP BY STEP INSTRUCTIONS TO MAKE BESAN CHILLA | CHEELA
1.In a mixing bowl, add sifted besan flour, turmeric powder, chaat masala, cumin seeds, and carom seeds. Mix well, now add water little at a time to make a smooth, lump-free batter.
2.Add the ingredients listed and mix well. The batter should not be too thick nor too thin. Keep it to a dropping consistency. Add more water if the batter is too thick.
3.Heat a non-stick skillet over medium heat, once the skillet is hot enough, drizzle oil, pour about 1/3 cup of batter and swirl it around the pan to spread it out, or spread the batter with the help of a ladle in circular motions.
4.Cook until it turns golden brown. When you see tiny bubbles on the surface and the edge of the chilla leaving the pan, drizzle few drops of oil, flip it over and cook it on the other side until golden brown, generally takes about 2-3 minutes. Serve hot with any accompaniment of your choice (yogurt/cilantro chutney/ lime pickle / tomato ketchup).
HOW TO MAKE BESAN CHILLA | BESAN CHEELA?
Besan Chilla | How To Make Besan Cheela | Chickpea Flour Pancakes
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup besan (chickpea flour)
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped tomatoes
- 3 tbsp bell peppers
- 2 tbsp shredded carrots
- 1 stalk of scallion greens, finely chopped
- 1 tsp finely chopped green chilli
- 1/4 tsp turmeric powder
- Handful of cilantro/coriander leaves, finely chopped
- 3/4 tsp cumin seeds
- 1/4 tsp of ajwain carom seeds
- 1/2 tsp chaat masala, optional
- Pinch of asafoetida
- Salt and pepper, to season
- Approx 3/4 cup water, as required to make the batter
- Oil, as required
Instructions
- In a mixing bowl, add sifted besan flour, turmeric powder, cumin seeds, and carom seeds. Mix well, now add water little at a time to make a smooth, lump-free batter.
- Add the ingredients listed and mix well. The batter should not be too thick nor too thin. Keep it to a dropping consistency. Add more water if the batter is too thick.
- Heat a non-stick skillet over medium heat, once the skillet is hot enough, drizzle oil, pour about 1/3 cup of batter and swirl it around the pan to spread it out, or spread the batter with the help of a ladle in circular motions.
- Cook until it turns golden brown. When you see tiny bubbles on the surface and the edge of the chilla leaving the pan, drizzle few drops of oil, flip it over and cook it on the other side until golden brown, generally takes about 2-3 minutes. Serve hot with any accompaniment of your choice (yogurt/cilantro chutney/ lime pickle/ tomato ketchup).
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
