When craving something Mughlai and delicious, we cannot forget about Galouti kebabs. These mouth-watering soft kebabs hail from Lucknow and are a Mughali delicacy. Galouti, means "soft," as in something that melts in your mouth. The first Galaouti Kebab is supposed to have been made by Haji Mohammad Fakr-e-Alam Saheb, the creator of the Moti Pulao, and served to the court as a creamy, silky, mouthwatering treat. He substituted the best slices of lamb for the beef, seasoning it with a tenderizer and a superb concoction of over 150 exotic spices. According to legend, this kebab was especially made for the elderly Nawab Wajid Ali Shah of Lucknow since he loved meat but had weak teeth. Because the Nawab loved meat, the chefs made this kebab so that it practically melted on your lips. The minced meat was made into patties and fried in butter for a delicious finish. Galouti kebabs are a meal in themselves as they are quite filling and satiating but what's the harm in amping up their flavour? Adding Galouti kebabs to a roll is like the cherry on the cake. The soft mushy kebabs stuffed inside a Kathi roll with some green chutney and onion rings are everything you need to satiate your cravings!
Here's how you can make Galouti kebab roll at your home-
Ingredients
1. 1/2 kg minced mutton
For Grinding
1. 75-100 gms chopped raw papaya
2. Salt to taste
3. 1 tbsp chopped ginger
4. 1 tbsp chopped garlic,
5. 8 Cloves
6. 2 seeds of black cardamoms
7. 2 tsp roasted poppy seeds
8. 4 Peppercorns
9. 1/2 tsp cinnamon pieces
10. 2 tbsp toasted desiccated coconut, roasted
11. 2 blades mace
12. 5 green cardamoms
13. 1 tsp chilli powder
14. 1/4 tsp nutmeg, grated
For Kebabs
1. 1 cup sliced fried brown onions
2. 1/4 cup chopped coriander leaves
3. 1 tbsp chopped green chillies
4. 3 tbsp roasted gram flour
5. 1 Egg
6. Ghee
7. Lemon Juice
For Roll
1. 1/2 cup all-purpose flour(maida)
2. 1/2 cup wheat flour
3. 3-4 tbsp mayonnaise
4. 4-5 tbsp green mint chutney
5. Raw onion rings
Method
1. Mix the ground ingredients with the minced meat and marinate for 4-5 hours.
2. Combine the coriander leaves, green peppers, gram flour, and egg in a bowl.
3. Work the mixture into the meat for a while, practically mixing it like dough.
4. Shape the mixture into desired-size round patties, then place in the fridge for about 30 minutes.
5. In a griddle or frying pan with a heavy base, melt the ghee.
6. Over medium heat, cook the kebabs, browning one side first, then the other.
7. For the roll, knead the dough by mixing maida, wheat flour and salt.
8. Roll it in the form of a chapatti and cook for 1-2 minutes.
9. Press the kebabs and crumble them a little so that they become softer. Then place the crumbled kebabs in the middle of the chapatti.
10. Spread some mayonnaise, onion rings and green chutney on it. Sprinkle some salt and lemon juice.
11. Fold the chapatti to make a roll.
12. Serve hot with chutney.