All the tips to make a melt-in-the-mouth galouti kabab.
500 grams mutton mince, finely ground
2 black cardamoms
1 teaspoon fennel seeds (saunf)
1 teaspoon caraway seeds (shahi jeera)
1 tablespoon dried rose petals
1 tablespoon khus ki jadh
8-10 green cardamoms
4-5 kabab chini
1 blade made (javitri)
3-4 stone flower
1 inch cinnamon
2-3 star anise
1 tablespoon raw papaya paste
1 tablespoon garlic paste
2 tablespoons browned onion paste
2 teaspoons red chilli powder
1 teaspoon kachari powder
Salt to taste
1 tablespoon cashewnut-charoli-poppy seed paste
2-3 tablespoons gram flour (besan)
2 teaspoons saffron water
1 teaspoon rose water
Ghee for shallow-frying and drizzling
Onion rings for serving
Lemon wedges for serving
Green chutney for serving
1. Heat a piece of coal directly on flame.
2. Grind together black cardamoms, fennel seeds, caraway seeds, dried rose petals, cloves, khus ki jadh, green cardamoms, kabab chini, blade mace, nutmeg, stone flower, broken cinnamon and star anise into fine powder.
3. Mix together mutton mince, raw papaya paste, garlic paste, browned onion paste, chilli powder, 2 tablespoons ground powder, kachari powder, salt, cashewnut-charoli-poppy seed paste, gram flour and saffron water on a plate. Add rose water and mix well.
4. Make a cavity in the centre of the plate. Place a small earthen bowl in the centre, put the hot coal in it and drizzle some ghee on top. Cover the plate with a bowl and set aside for 1-2 minutes. Remove the bowl and discard the coal. Mix well.
5. Heat some ghee on a non-stick tawa.
6. Dampen your palms with some water, divide the mixture into equal portions, shape into balls and lightly flatten between your palms.
7. Place the kababs on hot tawa and shallow-fry from both sides till golden brown. Drain on absorbent paper.