Galouti Kabab Recipe
Galouti Kabab Recipe is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Bhargain ka Chef on YouTube.
Prep: 50 min | Cook: 20 min | Total: 1 hr 25 min
Cost: $10.96 total, $2.74 per serving
Ingredients
- 500 g Minced Lamb (fresh, preferably 20% fat for juiciness)
- 1 medium Onion (finely chopped)
- 2 tbsp Ginger-Garlic Paste (store‑bought or homemade)
- 2 Green Chilies (slit lengthwise, seeds removed for less heat)
- 2 tbsp Fresh Cilantro (chopped)
- 1 tbsp Fresh Mint Leaves (chopped)
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Salt (or to taste)
- 1 Egg (beaten, for binding)
- 3 tbsp Breadcrumbs (plain, for texture)
- 2 tbsp Oil (vegetable or canola oil for shallow frying)
Instructions
Combine All Ingredients
In a large mixing bowl, add the minced lamb, finely chopped onion, ginger‑garlic paste, slit green chilies, chopped cilantro, chopped mint, garam masala, red chili powder, cumin powder, coriander powder, salt, beaten egg, and breadcrumbs. Mix thoroughly with your hands until the mixture becomes homogeneous.
Time: PT10M
Rest the Mixture
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This rest period helps the flavors meld and the binding agents set.
Time: PT30M
Shape the Kebabs
Remove the mixture from the fridge. With wet hands, take about 2‑3 tablespoons of the mixture and shape it into an oval or round patty about 2 inches thick. Place the formed kebabs on a tray.
Time: PT10M
Heat the Oil
Add 2 tbsp oil to a skillet and heat over medium heat until the oil shimmers and reaches roughly 350°F.
Time: PT5M
Temperature: 350°F
Fry the Kebabs
Place the kebabs gently into the hot oil, leaving space between each. Fry for 4‑5 minutes on each side, or until golden brown and cooked through. Adjust heat as needed to avoid burning.
Time: PT10M
Temperature: 350°F
Drain and Serve
Transfer the fried kebabs onto a plate lined with paper towels to absorb excess oil. Serve hot with green chutney, tamarind sauce, or a simple yogurt dip.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Non‑vegetarian, High‑protein
Allergens: Egg, Gluten
Ingredient Substitutions
- Instead of Minced Lamb: Minced Beef, Minced Chicken
- Instead of Onion: Shallot
- Instead of Ginger-Garlic Paste: Fresh grated ginger and minced garlic (1:1 ratio)
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Fresh Mint Leaves: Additional cilantro
- Instead of Garam Masala: Homemade garam masala blend
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Salt: Sea salt
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Bread crumbs only (for veg version)
- Instead of Breadcrumbs: Crushed papad, Fine cornmeal
- Instead of Oil: Ghee, Clarified butter
Equipment Needed
- Mixing Bowl
- Spatula or Hands
- Skillet or Frying Pan
- Tongs
- Plate with Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Mix the meat mixture until it becomes slightly sticky – this ensures binding.
- Rest the mixture in the refrigerator for at least 30 minutes.
- Maintain oil temperature around 350°F to achieve a golden crust without burning.
Chef Tips from the Video
- Chill the meat mixture for 15‑30 minutes before shaping – it makes handling easier.
- For a smoky flavor, finish the kebabs on a hot grill or under a broiler for 1‑2 minutes.
- Serve with a squeeze of fresh lemon juice to brighten the spices.
Troubleshooting
Kebabs fall apart while frying.
Make sure the mixture rested and is chilled; add an extra tablespoon of breadcrumbs or a second egg to improve binding.
Kebabs are dry inside.
Do not over‑cook; check internal temperature and remove from heat once it reaches 160°F. Using meat with 20% fat helps retain moisture.
Surface is not crisp enough.
Increase oil temperature slightly (to 360°F) and fry a little longer, but watch to avoid burning.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days. Reheat in a skillet or oven before serving.
Freezer: Freeze uncooked shaped kebabs on a tray, then transfer to a zip‑lock bag. They keep for up to 2 months; cook from frozen, adding a few extra minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the meat mixture a day ahead and keep it refrigerated; the flavors improve.
- Uncooked kebabs can be frozen on a tray, then transferred to a bag for long‑term storage.
Frequently Asked Questions
What is the cultural significance and history of Gulati Kebab in Indian cuisine?
Gulati Kebab is a classic North Indian street‑food staple, especially popular in Punjab and Delhi. It reflects the region’s love for spiced minced‑meat kebabs that are quick to fry and serve at gatherings, festivals, and roadside stalls.
What are the traditional regional variations of Gulati Kebab in Indian cuisine?
In Punjab, the kebab is often made with lamb and a generous amount of garam masala. In Lucknow, a milder version uses beef and adds a touch of rose water. Some coastal versions incorporate grated coconut for extra texture.
How is Gulati Kebab traditionally served in North Indian households?
Gulati Kebab is typically served hot with green coriander‑mint chutney, tamarind sauce, or a side of raita. It is accompanied by sliced onions, lemon wedges, and sometimes wrapped in warm paratha or naan.
During which occasions is Gulati Kebab traditionally prepared in Indian culture?
Gulati Kebab is a favorite for weekend family gatherings, Eid celebrations, and as an appetizer for wedding receptions. Its quick cooking time makes it ideal for festive buffets.
What authentic ingredients are essential for a traditional Gulati Kebab versus acceptable substitutes?
Authentic Gulati Kebab uses minced lamb (or beef), fresh ginger‑garlic paste, garam masala, and plain breadcrumbs. Substitutes include minced chicken for a leaner version, crushed papad instead of breadcrumbs, and a flax‑egg for a vegan adaptation.
What other Indian dishes pair well with Gulati Kebab?
Gulati Kebab pairs beautifully with buttery naan, jeera rice, or a simple cucumber raita. For a full meal, serve alongside dal makhani and a fresh salad of sliced onions and tomatoes.
What makes Gulati Kebab special or unique in Indian kebab cuisine?
Its distinct feature is the use of breadcrumbs and a single egg to create a firm yet juicy patty that stays together during shallow frying, delivering a crisp exterior while remaining tender inside.
How has Gulati Kebab evolved over time in Indian street food culture?
Originally cooked over charcoal in small metal pans, modern versions use stovetop skillets for convenience. Some chefs now add a splash of yogurt to the mixture for extra moisture, and others grill the kebabs for a smoky flavor.
What are the most common mistakes to avoid when making Gulati Kebab at home?
Common errors include over‑mixing the meat (which makes it tough), not chilling the mixture (causing it to fall apart), and frying at too low a temperature (resulting in soggy kebabs). Follow the critical steps for best results.
Why does this Gulati Kebab recipe use breadcrumbs and an egg instead of just spices for binding?
Breadcrumbs and egg act as binders that absorb moisture and hold the minced meat together during frying, preventing the kebabs from breaking apart while still allowing the spices to shine.
Can I make Gulati Kebab ahead of time and how should I store it?
Yes. Prepare the meat mixture a day ahead and refrigerate it, or shape the kebabs and freeze them on a tray. Cook directly from frozen, adding a couple of extra minutes to the frying time.
What texture and appearance should I look for when making Gulati Kebab?
The kebabs should have a deep golden‑brown crust, be firm to the touch, and release easily from the pan. Inside, they should be moist, pink‑red, and juicy, not dry.
How do I know when Gulati Kebab is done cooking?
A properly cooked kebab reaches an internal temperature of 160°F (71°C) and the exterior is crisp and browned. A quick cut into the center should show no pink raw meat.
What does the YouTube channel Bhargain ka Chef specialize in?
The YouTube channel Bhargain ka Chef focuses on authentic Indian home‑cooking, offering step‑by‑step tutorials for classic dishes, street‑food favorites, and festive recipes with clear explanations and practical tips.
How does the YouTube channel Bhargain ka Chef's approach to Indian cooking differ from other Indian cooking channels?
Bhargain ka Chef emphasizes simplicity, using everyday pantry ingredients and minimal equipment while still preserving traditional flavors. The host often shares personal anecdotes and cultural context, making the recipes feel approachable for beginners.
What other Indian recipes is the YouTube channel Bhargain ka Chef known for?
Bhargain ka Chef is popular for recipes such as Butter Chicken, Paneer Tikka, Aloo Paratha, and classic Indian sweets like Gulab Jamun and Rasgulla, all presented with clear visual guidance.
Last updated: August 31, 2026
