गलौटी कबाब

Ingredients

• 500 g Minced Mutton (fresh, fine texture)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 pieces Green Chilies (finely chopped, deseeded for less heat)
• 0.25 cup Fresh Coriander Leaves (chopped, washed)
• 1 tsp Garam Masala Powder (store‑bought)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Black Pepper Powder
• 1 tsp Salt (or to taste)
• 1 large Egg (for binding)
• 2 tbsp Breadcrumbs (or gram flour (besan) for binding)
• 3 tbsp Vegetable Oil (for shallow frying)
• 1 cup Whole Wheat Flour (for Dumri roti)
• 0.33 cup Water (lukewarm)
• 0.25 tsp Salt (for roti dough)
• 1 tsp Oil or Ghee (for roti dough)

Instructions

1. Prepare Aromatics

   Finely chop the green chilies and fresh coriander leaves; set aside. Measure out the ginger‑garlic paste and all dry spices.

   Time: PT10M

2. Grind the Meat (if needed)

   If the meat is not already minced, pass the mutton through a grinder or food processor to obtain a fine texture. Transfer to a large mixing bowl.

   Time: PT10M

3. Mix the Kabab Masala

   Add ginger‑garlic paste, chopped chilies, coriander leaves, garam masala, cumin, coriander powder, red chili powder, black pepper, salt, egg, and breadcrumbs to the minced meat. Using clean hands, mix thoroughly until the mixture becomes sticky and well‑combined.

   Time: PT10M

4. Rest the Mixture

   Cover the bowl with plastic wrap and let the spiced meat rest for 15 minutes at room temperature so the flavors meld.

   Time: PT15M

5. Heat the Large Tawa

   Place the large tawa over medium‑high heat. When hot, drizzle 2 tbsp of oil and swirl to coat the surface.

   Time: PT5M

   Temperature: Medium‑High

6. Shape and Cook Kababs

   Divide the meat mixture into 4 equal portions (about 125 g each). With wet hands, flatten each portion into an oval patty about 1 cm thick. Place on the hot tawa and cook 5 minutes per side, or until a deep golden crust forms and the interior reaches 71°C (160°F).

   Time: PT10M

   Temperature: Medium‑High

7. Prepare Dumri Roti Dough

   In a bowl combine whole wheat flour, 0.25 tsp salt, 1 tsp oil, and lukewarm water. Knead until smooth and soft, about 5 minutes. Cover with a damp cloth and let rest for 5 minutes.

   Time: PT5M

8. Roll and Cook Roti

   Divide the dough into 4 balls. On a lightly floured surface, roll each ball into a 6‑inch circle about 2 mm thick. Heat a small tawa over medium heat, cook each roti 1‑2 minutes per side until light brown spots appear and the roti puffs. Stack and keep warm.

   Time: PT5M

   Temperature: Medium

9. Serve

   Place each hot Tunde Kabab on a piece of Dumri roti, garnish with lemon wedges and thin onion rings if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g