There is no other appetiser that can dethrone the mighty kebab.
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Slow cooked over open flames with wafting smokiness that warms the cockles of your heart. Kebabs have been part of India’s culinary heritage for a very long time. In India, no soiree is complete without kebabs. As a matter of fact, we’ve made kebabs are very own integrating local ingredients and cooking techniques. The Mughals and then the Nawabs of Awadh have perfected kebabs in India. The epitome of Awadhi Kebabs has to be Galauti Kebabs.

Here is Chef Ajay Chopra’s tried and tested recipe for Galauti Kebab.

Galauti Kebab Recipe
Ingredients
For Galauti Masala:
2 tsp Fennel seeds
2 Star Anise
1 tsp Mace
5 to 6 Cloves
1 tsp Black pepper
1 tbsp Coriander seeds
3 Black Cardamom
5 Green Cardamom
1 tsp Ajwain (Caraway seeds)
2 Bay Leaves
2 Dry Red Chillies
1 tsp Royal Cumin
1 tsp Pathar ke phool
1 Khas Root
2 Paan Root
1 tsp Dry Rose petal powder

For Galauti Kebab:
4 strips of raw Papaya skin
1 Onion
2 Green Chilli's
1 tbsp water
1 kg Mutton
2 tsp Deggi Mirch Powder
Salt
2 tbsp Galauti masala
1 tbsp Brown Cashew paste
1 tbsp Brown Onion paste
1 tsp Screw pine water
Few Saffron strands
250 gms ghee
4 tbsp roasted gram powder
2 Pieces of coal
3 Cloves

To Fry:
Couple of Tablespoons of Ghee

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Method
Make the galauti masala, dry roast all masala ingredients till they release their essential oil and aromas. Once the herbs and spices have cooled a bit, grind them into a powder with the help of a food processor.
In an open and shallow plate, take the mutton, which has been minced at least 10 times. To this add a paste made from raw papaya peels, onions and green chillies, make sure there is no moisture in the paste.
Now add deggi mirch powder, salt, galauti masala, brown cashew paste, brown onion paste, kewra water, saffron strands, ghee and roasted gram powder, and mix everything properly.
Make a well in the centre of mutton mixture, place a small stainless steel bowl containing smoking charcoal pieces, and add cloves. Pour ghee on the hot charcoal, quickly cover the plate with aluminium foil. Wait for 5 minutes for the mince to be properly smoked.
Remove the foil and bowl. Make small disc-shaped kebabs from the mince.
In a pan heat ghee, place the galauti kebabs and fry till they get colour on both sides.
Serve hot with roomali roti.

Here’s a video to help you stay in sync of the recipe:
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Chef Chopra’s recipe is true to the original Lucknow one. If you find it too complicated to follow, we have a simplified Galauti Kebab recipe as well. Here’s the step-by-step recipe.

If your love for kebabs gives a severe case of wanderlust, there is only one city that you need to go to - Lucknow! Here's a guide to eating out in Lucknow, which includes extensive details of the best kebabs in Lucknow.

Must-Have Kebabs
If the Galauti Kebab Recipe has whet your appetite, we have an extensive list of kebab recipes that will leave you salivating.

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Kakori Kebab Recipe
Another classic Awadhi Kebab is Kakori Kebab. Here is the Kakori Kebab recipe shared by Chef Rakhee Vaswani.
If you want to know the inside story of Kakori Kebabs and sneaky hacks to perfect the recipe, click here.

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Chicken Tikka Kebab Recipe
One of the most popular kebabs in India, Chicken Tikka Kebab uses bite-sized pieces of chicken that are placed on skewers with diced onions and tomatoes and cooked in a tandoor, a clay oven. Click here for step-by-step recipe.

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Murg Tangdi Kebab Recipe
Nothing beats a juicy piece of a chicken drumsticks, it is all the more delicious when marinated in flavoursome Tandoori masala and grilled on chorcoal. If a barbeque is hard to come by, just bake it in the oven as shown in this step-by-step recipe.

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Chicken Shish Tawook Recipe
Shish Tawook isn’t an Indian kebab recipe, but a Mediterranean one. Chef Vicky Ratnani shows you how to add a Mediterranean twist to chicken skewers.
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For step-by-step recipe, click here.

Vegetarian Kebab Recipes
Who says kebabs only have to be made from animal proteins, there is so much lost opportunity for veggie kebabs. Here are a few to kick-start your imagination:

Bhutta Kebab Recipe
Frozen or fresh, sweet corns is a favourite with everyone. Here is a no fuss corn kebab recipe that gives the humble bhutta a refreshing twist. Perfect for a rainy day!

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Dahi ke Kebab Recipe
A healthy and nutritious kebab recipe that uses hung curd as its key ingredient. This kebab is a light, has a delicate flavour and is a very popular vegetarian kebab. Click here for the recipe.

Rajma Galouti Kebab Recipe
Rajma or kidney beans is a god send for vegetarians! These beans are a brilliant substitute for mutton when you want to partake in Galouti Kebabs but without meat.

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Lotus Stem (Nadru) Kebab Recipe
The unsuspecting lotus stem has a lot of uses in the kitchen, such as this nadru kebab recipe. Mash boiled nadru and potatoes, season with a variety of herbs and spices, and fry!

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Jaituni Kebab Recipe
This is a very interesting kebab using boiled yam, black olives and aam papad!
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Has this left you scratching you head? Here’s the step-by-step kebab recipe.

Veg Seekh Kebab Recipe
If the chicken is the go-to protein for non-vegetarians, there is a whole array of veggies to use for vegetarians. Here is a simple veg seekh kebab recipe.

Walnut (Akhrot) Kebab Recipe
Walnuts are superfood for a reason; these nuts are rich in omega-3, iron, selenium, calcium, zinc, vitamin E and some B vitamins. So here is a power-packed nutritious walnut kebab recipe.

Seb Aur Lauki ke Kebab Recipe
Apples and bottle gourd are unlikely partners in crime, but that changes with this kebab recipe. This light and simple kebab recipe is healthy, nutritious and easy on the stomach.

Bhuni Gobhi ki Shami Kebab
Kebabs stuffed with roasted cauliflower and paneer, is a vegetarians dream come true!
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For step-by-step recipe, click here.

Methi ke Kebab Recipe
Methi or fenugreek may be an odd choice for a kebab, but you know its going to be packed with nutrition. You'll also be able to pique the interest of young ones and get them to eat the leafy veggie. Here's the recipe for Methi ke Kebab.

Featured image: Shutterstock.com

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