Awadhi Egg Galouti Kebab
IndianIndian RecipesDesi eggsMedium
Awadhi galouti kebabs with egg — melt-in-the-mouth Lucknowi kebabs made with mince, egg and raw papaya, pan-fried in ghee.
Prep time25 min
Cook time15 min
Total time40 min
Servings4
Ingredients
- 250 g mutton or chicken mince
- 2 boiled eggs, grated
- 1 raw egg, beaten
- 1 tbsp raw papaya paste
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp nutmeg powder
- 1 tsp red chilli powder
- 1 tsp salt
- 2 tbsp besan (gram flour)
- 3 tbsp ghee for frying
- Fresh coriander, chopped
Method
- Mix the mince with papaya paste and rest for 20 minutes to tenderise.
- Add the grated boiled eggs, onion, green chillies, ginger-garlic paste and all spices.
- Add besan and the beaten raw egg; mix into a soft, smooth mixture.
- Rest for 10 minutes.
- Wet your hands and shape small, flat kebabs.
- Heat ghee on a tawa over medium heat.
- Fry the kebabs for 3 to 4 minutes per side until golden and just firm.
- Serve hot with onion rings, lemon and green chutney.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)17 g
Fat (estimate)16 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the kebabs until hot through with no pink mince inside. Allergen: egg. Substitute chicken mince for mutton. Do not over-handle the soft mixture or the kebabs turn tough. Nutrition values are estimates.