The story goes that Galawati Kabab, an Awadhi delicacy, was developed for an aging Nawab who couldn’t chew, as he had lost his teeth. The word Galwati means ‘melt in mouth’. Inspiration to make this dish came while watching the program ‘Highway on my Plate’. Thanks to Google, I found a recipe at Indian NonVeg Food site.
While I was preparing the kabab, D enquired as to what it was. On knowing that it was Galawati Kabab, he flatly refused to even taste it. That was when he reminded me our rendezvous with Galawati Kabab at the food court of an upscale mall in Gurgaon. Awful would have been an understatement for that experience. I had completely forgotten that incident.
Well, on my assurance, D agreed to taste my creation. The Verdict???? A Thumbs Up. D ended up polishing off the entire plate in no time. It was indeed a ‘melt in mouth’ kabab. Yet another successful attempt and a reason to smile.
Source: Indian NonVeg Food
Mutton mince- 450 gms
Raw papaya paste- 2 tablespoons
Salt to taste
Onion- 1-1/2 cups
Garlic- 1/2 tablespoon
Ginger- 1/2 tablespoon
Khoya- 1 tablespoon (I used paneer/Cottage cheese. You can use 1 tablespoon Ricotta cheese with 1 tablespoon milk powder)
Ground cloves- 1/4 cloves
Ground cinnamom- 1/4 teaspoon
Ground cardamom- 1/4 teaspoon
Cayenne pepper- 1/2 teaspoon (I used additional 1 teaspoon chilli powder as well)
Pepper powder- 1/2 teaspoon
Kewra- 1 teaspoon
Rose petals- 10
Besan/Chickpea flour- 2-4 tablespoons
Ghee/oil- 1/4 cup
Marinate the mince along with papaya paste and salt for 2 hours. Grind the onion, ginger and garlic to a fine paste. Heat ghee/oil in a pan and saute till it turns brown. Add the khoya and saute till it turns brown in colour. Switch off the heat. Mix the ground powders, rose petals and kewra. Add the marinated meat and pulse in a grinder till well blended. Sprinkle besan/chickpea flour and knead to form a soft dough. Add more besan if required. Cover the mixture and keep for an hour (I refrigerated it overnight). Knead well and roll into small balls. Form cutlets and fry on medium heat till brown on either sides (approximately 4 minutes on either side). Serve hot with green chutney.