Galouti kebabs | How to make Galouti kebabs

By Bindiya Sharma  |  28th Dec 2015  |  
4.0 from 1 review Rate It!
  • Galouti kebabs, How to make Galouti kebabs
Galouti kebabsby Bindiya Sharma
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About Galouti kebabs Recipe

Galouti or Galawati kebabs means"melt in the mouth" and these kebabs are exactly that! Succulent, tender and spicy these are best served with a fresh green salad and a mint and yogurt dip on the side.

Galouti kebabs is a delicious dish which is enjoyed by the people of every age group. The recipe by Bindiya Sharma teaches how to make Galouti kebabs step by step in detail. This makes it easy to cook Galouti kebabs in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Galouti kebabs at home. This amazing and mouthwatering Galouti kebabs takes 300 minutes for the preparation and 20 minutes for cooking. The aroma of this Galouti kebabs is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Galouti kebabs is a good option for you. The flavour of Galouti kebabs is palatable and you will enjoy each and every bite of this. Try this Galouti kebabs and impress your family and friends.

Galouti kebabs

Ingredients to make Galouti kebabs

  • 500gms Mutton mince(fine)
  • 2 tbsp Raw papaya paste
  • 2 tbsp ginger-garlic paste
  • 1 medium onion, very finely chopped
  • chana powder(gram)- 2 tbsp
  • cardamom powder- 1/4 tsp
  • nutmeg- mace powder- 1/4 tsp
  • coriander powder- 1/2 tsp
  • chilli flakes- 1/2 tsp
  • a handful of Fresh coriander, very finely chopped
  • salt as per taste
  • Desi ghee for pan frying kebabs

How to make Galouti kebabs

  1. In a large clean bowl, combine the mince along with the papaya paste, ginger garlic paste, onion, chana powder, cardamom powder, nutmeg powder, coriander powder, chilli flakes, fresh coriander and salt to taste.
  2. Mix all the ingredients very well, cover the bowl with clingfilm and leave to marinate for a couple of hours or overnight.
  3. Shape the mixture into patties and shallow fry in moderately hot ghee till golden brown.
  4. In case the mincemeat you have is not very fine, you can process it in the food processor or use a mortar and pestle for even better results.

My Tip:

Key to success is to use mince from hind leg/shoulder of lamb which is pinkish in colour and double minced.

Reviews for Galouti kebabs (1)

Mithu Chatterjee4 months ago