Recipe Galouti Kebab & Ulte Tawe Ka Paratha

 Recipe by Vikas Deep Rathour Executive chef yellow chilli Georgia, USA

Galouti kebab, a culinary gem from the city of Nawabs, Lucknow, is a melt-in-your-mouth delight made with finely minced meat infused with aromatic spices. Pair it with the quintessential ulte tawe ka paratha, a flaky, layered bread cooked on an inverted griddle for a crispy exterior and soft interior.

Galouti Kebab Ingredients:

• 500 grams minced mutton

• 2 medium-sized onions, finely chopped

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 green chilies, finely chopped

• 1/2 cup raw papaya paste (acts as a tenderizer)

• 1 tablespoon gram flour (besan)

• 1 tablespoon roasted chickpea flour (sattu)

• 1 teaspoon garam masala powder

• 1 teaspoon red chili powder

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• Salt to taste

• Ghee or oil for shallow frying

Ulte Tawe ka Paratha Ingredients:

• 2 cups whole wheat flour (atta)

• Water for kneading

• Salt to taste

• Ghee or oil for frying

Instructions:

For Galouti Kebab:

1. In a large mixing bowl, combine the minced mutton, chopped onions, minced garlic, grated ginger, chopped green chilies, raw papaya paste, gram flour, roasted chickpea flour, garam masala powder, red chili powder, ground black pepper, ground cloves, ground cinnamon, ground cardamom, and salt. Mix well to ensure all ingredients are evenly incorporated.

2. Cover the mixture and let it marinate in the refrigerator for at least 2 hours or overnight for best results.

3. After marination, divide the mixture into small lemon-sized portions and shape them into round patties or kebabs.

4. Heat ghee or oil in a non-stick pan or tawa over medium heat. Once hot, place the kebabs on the tawa and shallow fry them until golden brown and cooked through, flipping them occasionally to ensure even cooking.

5. Once the kebabs are cooked, remove them from the tawa and drain excess oil on a paper towel.

For Ulte Tawe ka Paratha:

1. In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a smooth and pliable dough.

2. Divide the dough into small lemon-sized balls and roll them into smooth balls.

3. Roll out each ball into a thin circle using a rolling pin and dusting with flour if needed.

4. Heat a tawa or flat griddle over medium heat. Once hot, place the rolled-out paratha on the tawa and cook until bubbles start to appear on the surface.

5. Flip the paratha and cook the other side until golden brown spots appear, brushing with ghee or oil as needed.

6. Once cooked, remove the paratha from the tawa and serve hot.

Serve the Galouti Kebab with Ulte Tawe ka Paratha hot with mint chutney, onion slices, and lemon wedges for a delicious and satisfying meal.