I Ate Tiny Food For 24 Hour Challenge - Chicken Galouti Kabab Recipe - Mini Food Challenge India

Ingredients

• 500 g Chicken Breast (boneless, skinless, finely minced or processed in a food processor)
• 30 g Besan (Gram Flour) (approximately 1/4 cup, adds binding)
• 15 g Garlic Paste (about 1 tablespoon)
• 5 g Ginger Paste (about 1 teaspoon)
• 5 g Raw Green Papaya Paste (about 1 teaspoon, grated raw papaya acts as a natural tenderizer)
• 5 g Garam Masala Powder (about 1 teaspoon)
• 5 g Rose Water (about 1 teaspoon, adds floral aroma)
• 5 g Coriander Powder (about 1 teaspoon)
• 5 g Salt (about 1 teaspoon, adjust to taste)
• 250 ml Vegetable Oil (for shallow frying; use a neutral oil with high smoke point)
• 120 g Whole Wheat Flour (about 1 cup, for mini paratha dough)
• 60 ml Water (for dough, add gradually)
• 10 ml Oil (for dough) (a teaspoon, mixed into dough for softness)

Instructions

1. Prepare Chicken Base

   Trim any sinew from the chicken breast, cut into chunks and pulse in a food processor until a smooth, fine paste forms.

   Time: PT10M

2. Make Raw Papaya Paste

   Peel a small piece of raw green papaya, grate finely, and squeeze to obtain about 1 teaspoon of paste.

   Time: PT5M

3. Blend Spices and Binder

   In the same processor, add besan, garlic paste, ginger paste, garam masala, coriander powder, rose water, and salt. Pulse briefly to combine.

   Time: PT3M

4. Combine All Ingredients

   Add the papaya paste to the chicken mixture, then blend everything together until a uniform, slightly sticky mass forms.

   Time: PT5M

5. Marinate

   Transfer the kebab mixture to a freezer‑safe bag, flatten, seal, and refrigerate for 1½–2 hours (or overnight for deeper flavor).

   Time: PT2H0M

   Temperature: 4°C

6. Prepare Mini Paratha Dough

   In a mixing bowl, combine whole wheat flour, a pinch of salt, water and 1 tsp oil. Knead until smooth, cover with a damp cloth and rest for 15 minutes.

   Time: PT15M

7. Shape Kebabs and Parathas

   Divide the kebab mixture into 16 equal portions (about 30‑35 g each) and shape into flat round patties. Meanwhile, roll the rested dough into 16 small circles (≈5 cm diameter).

   Time: PT10M

8. Heat Oil

   Add 2‑3 mm of vegetable oil to a skillet and heat over medium flame until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Fry Kebabs

   Place 2‑3 kebab patties in the hot oil, fry 2‑3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Cook Mini Parathas

    In the same skillet, add a few drops of oil, place a rolled dough circle, cook 30‑45 seconds each side until light brown spots appear. Keep warm in a covered dish.

    Time: PT5M

    Temperature: 350°F

11. Assemble & Serve

    Place a cooked kebab between two mini parathas, serve immediately with mint chutney or yogurt dip.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Ground chicken, Minced turkey
• Instead of Besan (Gram Flour): All‑purpose flour (slightly less binding), Rice flour (gluten‑free option)
• Instead of Garlic Paste: Minced fresh garlic, Garlic powder (use less)
• Instead of Ginger Paste: Finely grated fresh ginger, Ground ginger (use half the amount)
• Instead of Raw Green Papaya Paste: Papaya puree, Pineapple juice (1 tsp, for tenderizing)
• Instead of Garam Masala Powder: Mild curry powder, Homemade garam masala
• Instead of Rose Water: Kewra water (1 tsp), Skip if unavailable
• Instead of Coriander Powder: Ground cilantro, Cumin powder (half amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Whole Wheat Flour: All‑purpose flour, Spelt flour
• Instead of Water: Milk (for richer dough), Yogurt (thin, for softer paratha)
• Instead of Oil (for dough): Ghee (for richer flavor), Butter (softened)

Equipment Needed

• Food Processor or Blender
• Mixing Bowl
• Measuring Cups and Spoons
• Frying Pan or Skillet
• Spatula or Tongs
• Rolling Pin
• Freezer Bag or Airtight Container
• Plate for Resting
• Kitchen Thermometer (optional)

Critical Steps — Do Not Skip

• Achieving a smooth chicken‑besan paste without over‑processing.
• Marinating for at least 1½ hours to allow papaya enzymes to tenderize.
• Maintaining oil temperature around 350°F for crisp exterior without burning.

Chef Tips from the Video

• Raw green papaya contains papain, a natural meat tenderizer; grate it finely for best effect.
• Rose water adds a subtle floral note that elevates the kebab’s aroma.
• For extra crispness, brush the kebabs with a thin layer of melted butter just before the final flip.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs and parathas in airtight containers for up to 2 days.

Freezer: Uncooked kebab patties can be frozen on a tray, then transferred to a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours due to raw chicken.

Make-Ahead Tips

• Marinate the kebab mixture a day ahead for deeper flavor.
• Prepare and refrigerate the paratha dough up to 24 hours before cooking.
• Freeze uncooked kebab patties; fry directly from frozen, adding an extra minute per side.

Frequently Asked Questions