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