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Galawati Kabab

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 atIndi


  • 450 gms Mutton mince
  • 2 tablespoons papaya Raw paste
  • to taste Salt
  • 1 - 1/2 cups Onion
  • 1/2 tablespoon Garlic
  • 1/2 tablespoon Ginger
  • 1 tablespoon Khoya
  • cloves 1/4 cloves Ground
  • 1/4 teaspoon cardamom Ground
  • 1/2 teaspoon Cayenne pepper (I added 1 teaspoon chilli powder extra)
  • 1/2 teaspoon Pepper powder
  • 10 Rose petals
  • 2 - 4 tablespoons Besan Chickpea flour /
  • 1/4 cup Ghee / oil


  • 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.


I used paneer/Cottage cheese instead ofKhoya.You can use 1 tablespoon Ricotta cheese with 1 tablespoon milk powder)