Famous for their melt-in-the-mouth texture, these Awadhi kebabs are made from finely minced mutton and a secret blend of spices. A true royal delicacy that dissolves on the tongue.
Prep30 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
569cal
24gprotein
16gcarbs
Ingredients
500 g Mutton Keema (Boneless and passed through a mincer at least twice for a fine texture)
2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
0.5 cup Fried Onions (Crushed into a coarse powder or paste)
3 tbsp Besan (Lightly dry roasted until aromatic)
1 tsp Red Chili Powder (Adjust to your spice preference)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Prep40 min
Cook20 min
Servings4
Serving size: 1 serving
About Mutton Galouti Kebab with Ulte Tawa Paratha
Melt-in-mouth Mutton Galouti Kebabs with Ulte Tawa ka Paratha – a perfectly spiced, soul-satisfying delight!
This punjabi dish is perfect for breakfast. With 886.8 calories and 32.35g of protein per serving, it's a nutritious choice for your meal plan.
Other Cuisines to Explore
Discover authentic meals from cuisines around the world.
1 tsp Kewra Water (Also known as screwpine essence)
1 tsp Rose Water
1 pinch Saffron Strands (About 15-20 strands)
1 tbsp Milk (Warm, for soaking saffron)
1.25 tsp Salt (Adjust to taste)
0.5 cup Ghee (For shallow frying, plus 1 tsp for smoking)
1 small piece Charcoal (For the Dhungar (smoking) method)
Instructions
1
Prepare and Marinate the Mutton
Ensure your mutton keema is extremely fine. If it's not, place it in a food processor and blend for 1-2 minutes until it forms a smooth, pasty consistency. This step is critical for the melt-in-the-mouth texture.
Transfer the mutton paste to a large mixing bowl. Add the raw papaya paste, ginger paste, garlic paste, and crushed fried onions.
Mix thoroughly with your hands for 2-3 minutes to combine. Cover the bowl and let it marinate in the refrigerator for a minimum of 4 hours, or preferably overnight for the best results.
2
Add Spices and Binder
Remove the marinated mutton from the refrigerator. Add the roasted besan, which acts as a binder.
Add all the powdered spices: red chili powder, green and black cardamom, clove, cinnamon, mace, nutmeg, and black pepper.
In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 5 minutes. Add this saffron milk, kewra water, rose water, and salt to the mutton mixture.
Knead the mixture vigorously with your hands for 5-7 minutes. This develops the texture and ensures all the spices are evenly incorporated.
3
Infuse with Smoke (Dhungar Method)
Create a small depression in the center of the kebab mixture. Place a small, heatproof steel bowl or a piece of onion skin in it.
Using tongs, heat the piece of charcoal over a direct flame until it is red hot and glowing.
Carefully place the hot charcoal into the steel bowl. Immediately pour 1 tsp of ghee over the charcoal.
As it begins to smoke profusely, cover the main bowl with a tight-fitting lid to trap the smoke. Let it sit for 10-15 minutes to infuse the mixture with a smoky aroma.
After 15 minutes, carefully remove the lid and discard the bowl with the charcoal.
4
Shape and Fry the Kebabs
The mixture will be very soft and sticky. Lightly grease your palms with ghee or oil to prevent sticking.
Take a small portion of the mixture (about 2 tablespoons) and gently shape it into a flat, round patty, approximately 2 inches in diameter and 1/2 inch thick.
Heat ghee for shallow frying in a heavy-bottomed, non-stick pan over medium-low heat. The ghee should be hot but not smoking.
Carefully place the shaped kebabs into the pan, leaving space between them. Do not overcrowd the pan; cook in batches if necessary.
Fry for 3-4 minutes on the first side until a deep golden-brown crust forms. Using a wide, flat spatula, very gently flip the kebabs. They are extremely delicate.
Cook for another 3-4 minutes on the other side until cooked through and evenly browned.
5
Serve Hot
Carefully transfer the cooked kebabs to a plate lined with a paper towel to absorb any excess ghee.
Serve immediately while hot. They are traditionally accompanied by ulte tawe ka paratha or sheermal, along with a side of mint chutney and thinly sliced onions.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
