गलौटी कबाब
गलौटी कबाब is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Chandigarh food Lover amit on YouTube.
Prep: 50 min | Cook: 22 min | Total: 1 hr 22 min
Cost: $30.09 total, $7.52 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains gluten
Allergens: Egg, Wheat
Ingredient Substitutions
- Instead of Minced Mutton: Ground Beef, Ground Chicken
- Instead of Ginger Garlic Paste: Minced ginger and minced garlic
- Instead of Green Chilies: Jalapeño
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Garam Masala Powder: Homemade garam masala
- Instead of Cumin Powder: Ground cumin
- Instead of Coriander Powder: Ground coriander
- Instead of Red Chili Powder: Paprika
- Instead of Black Pepper Powder: White pepper
- Instead of Egg: Flax egg (veg)
- Instead of Breadcrumbs: Cornmeal
- Instead of Vegetable Oil: Ghee
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Oil or Ghee (for roti dough): Butter
Equipment Needed
- Large Tawa (Griddle)
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Rolling Pin
- Small Tawa or Flat Pan (for roti)
- Plate for Serving (optional)
- Meat Grinder (optional) (optional)
Critical Steps — Do Not Skip
- Mix the meat until the mixture becomes sticky and cohesive
- Shape the patties uniformly to ensure even cooking
- Cook on a hot tawa without burning – watch for a deep golden crust
- Rest the meat mixture before cooking to lock in juices
Chef Tips from the Video
- For an authentic smoky flavor, briefly finish the kababs over charcoal or a tawa heated on a gas flame
- Brush a thin layer of ghee on the roti just before serving for extra richness
Troubleshooting
Kababs fall apart while cooking
Ensure the mixture is mixed until sticky; add a little extra breadcrumb or a second egg to improve binding.
Kababs are dry or tough
Do not over‑mix the meat; keep the resting time short and cook on medium‑high heat only until golden, avoiding over‑cooking.
Roti becomes hard
Rest the dough longer (10‑15 minutes) and roll it thin; cook on a moderately hot tawa, not too high.
Storage
Refrigerator: Store cooked kababs in an airtight container for up to 2 days
Freezer: Freeze cooked kababs (separated by parchment) for up to 1 month
Room temperature: Do not store at room temperature beyond 2 hours
Make-Ahead Tips
- Marinate the spiced meat mixture overnight in the refrigerator for deeper flavor
- Prepare the roti dough a few hours ahead and keep covered; roti can be rolled and cooked just before serving
Frequently Asked Questions
What is the cultural significance and history of Tunde Kabab in Punjabi cuisine?
Tunde Kabab originated in the Punjab region as a street‑food staple, traditionally prepared by hand‑mixing minced meat with aromatic spices and cooking it on a large iron tawa. It is celebrated for its melt‑in‑the‑mouth texture and is often enjoyed at fairs, roadside stalls, and family gatherings.
What are the traditional regional variations of Tunde Kabab in North Indian cuisine?
In different parts of North India, the meat base may shift from mutton to beef or chicken, and the spice blend can include fennel or mustard seeds. Some regions add yogurt to the mixture for extra tenderness, while others serve the kababs with butter‑rich naan instead of Dumri roti.
How is Tunde Kabab authentically served in Punjab?
Authentic Punjabi Tunde Kabab is served hot off the tawa, paired with soft Dumri roti or buttered naan, accompanied by sliced onions, lemon wedges, and a side of tangy green chutney. It is often eaten as a hearty snack or a main course during festivals.
During which celebrations is Tunde Kabab traditionally prepared in Punjabi culture?
Tunde Kabab is a popular dish during harvest festivals like Baisakhi, wedding feasts, and local fairs (melas). Its robust flavor and easy handheld nature make it ideal for large gatherings and celebratory meals.
What makes Tunde Kabab special compared to other Indian kebabs?
The hallmark of Tunde Kabab is the hand‑mixed, ultra‑fine minced meat that is cooked on a massive tawa, creating a crisp exterior while remaining juicy inside. The technique of mixing until the mixture becomes sticky is unique and gives the kabab its signature melt‑away texture.
What are the most common mistakes to avoid when making Tunde Kabab at home?
Common errors include over‑mixing the meat, which can make it tough, using too much breadcrumb causing a dry texture, and cooking on low heat which prevents the characteristic crust. Also, neglecting the resting period can lead to flavor loss.
Why does this Tunde Kabab recipe use egg and breadcrumbs for binding instead of just gram flour?
Egg and breadcrumbs provide a light, airy binding that keeps the kabab tender while allowing the meat’s flavor to shine. Gram flour alone can make the patty dense; the combination used in this recipe mimics the traditional street‑food texture.
Can I make Tunde Kabab ahead of time and how should I store it?
Yes, you can prepare the spiced meat mixture up to 24 hours ahead and keep it refrigerated, covered. Cooked kababs can be refrigerated for up to 2 days or frozen for a month; reheat gently on a tawa before serving.
What texture and appearance should I look for when cooking Tunde Kabab?
The kabab should develop a deep golden‑brown crust on both sides while remaining soft and slightly pink inside. When pressed gently, it should feel firm yet yield easily, indicating it is fully cooked but still juicy.
What does the YouTube channel Chandigarh food Lover Amit specialize in?
The YouTube channel Chandigarh food Lover Amit focuses on authentic North Indian home‑cooking, showcasing regional Punjabi dishes, street‑food favorites, and step‑by‑step tutorials that emphasize traditional techniques and bold flavors.
How does the YouTube channel Chandigarh food Lover Amit's approach to Punjabi cooking differ from other Indian cooking channels?
Chandigarh food Lover Amit emphasizes hands‑on, rustic preparation methods such as hand‑mixing meat and cooking on a massive tawa, often highlighting local ingredients and street‑food culture, whereas many other channels rely more on modern appliances and simplified shortcuts.
Last updated: August 30, 2026
