Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, galauti kebabs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Galauti Kebabs is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Galauti Kebabs is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook galauti kebabs using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Galauti Kebabs:
- Get 1.5 Cups Boiled Rajma
- Take 3 tbsp Roasted Gram Flour
- Get 2 tbsp Hung Curd
- Get 1 tbsp cashewnut paste
- Prepare 2 green chillies
- Make ready to taste Salt
- Make ready as needed Khus Roots
- Make ready 1/2 inch Cinnamom stick
- Take 1 tsp Fennel seeds
- Make ready 1-2 Mace (Javitri)
- Get 1/4 tsp Carom seeds (ajwain)
- Prepare 1 Nutmeg
- Get 1 teaspoon Coriander seeds
- Get 7-10 Whole Black Peppercorn
- Prepare 1-2 Cloves
- Take 1 Black cardamom
- Take 2 Green Cardamom
- Prepare 10 Rose petals
- Prepare 1 star anise
- Make ready 1 tsp Cumin seed
- Take 2 Bay leaves
- Get 2-3 Whole red chillies
Steps to make Galauti Kebabs:
- Broil all the spices or Dry roast all the spices carefully on a medium flame. Cool down and grind to a powder. This is called Galauti Kebab.
- In a mixing bowl take the paste of rajma or mash them.
- Add roasted gram flour to it.
- Add chopped green chillies, cashew paste, hung curd and chopped cilantro leaves.
- Add galauti masala and salt to it and mix it well.
- Grease your palm with drop of oil and start wrapping kebab mixture on skewer. Or Make Round shape kebabs.(Your choice or if not having skewers.)
- Heat a skillet with 2 -3 tbsp of oil and place skewers on it.
- Shallow fry on medium heat till done from all the sides. Galauti Kebabs are ready. Serve yummy, delicious, mouth melting kebabs with chutneys.
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