GALAWATI KEBAB

A delicacy - Soft mince patty marinated with flavourful spices

Ingredients

Marination

1 kg chicken / lamb mince

Make sure the mince is without the fat. Preferable to have meat from the lamb leg.

150g raw papaya

2 tbsp fried onions

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp gram flour

*3tbsp Bihari kebab masala ( any company Shan/laziza)

1 tsp each of cumin seed and fennel seed powder

1 tsp red chilli powder

This will give you medium spice adjust according to your preference

2 tsp salt ( adjust as per taste)

1 cup oil for frying

For smoky flavour

1 tbsp pure ghee ( butter ghee)

1 piece of coal

Method

Pre-praparation

Dry roast gram flour in a pan and set aside.
Cut in cubes the raw papaya and blend it in a blender with some water. Try not to make it too runny just the amount of water needed to run through the blender.
If you do not have fried onions, slice 100g onions and deep fry. Spread them on a plate on a tissue paper to make it crisp.

Marination

Mix all the ingredients from the marination section in the chicken mice, except oil.
Run through the food processor to get a creamy mince and all spices blended in.
The mince need to be marinated for at least 5-6 hours, if possible overnight.

For smoky flavour

Burn the coal on a low flame. Once it's fully ignited place it in a small bowl and keep the bowl on the mince. Pour butter ghee on the coal and quickly cover with aluminium foil to lock the smoke in the bowl.

Frying

Heat a non-stick pan and apply little oil with a brush. Keep the heat medium low.
Apply some oil onto your palms and pick some mince. Place it on your left palm. Flatten and shape the patty gently with your finger tips. It will not be possible to shape them like other kebabs as we are using a very creamy mince.
Try your best to get a thin, round shape.
Gently slide it on to the pan.
Let it get brown on one side.
Carefully turn it and cook from the other side as well.
Sprinkle little oil after turning.
Fry in batches.