We call it the Galouti Pav. But before we get to the recipe, read on.
Mumbai’s ultimate jaan – vada pav or wada pao, in its original form of a deep fried potato patti or batata vada squished in between a pav and topped with spicy and tangy chutney, has a special place in our heart.
You’d think that this little parcel of carbs couldn’t get better, but wait. What if we made the meaty version of it? Same comfort food form, same spicy and tangy sauce, same soft pav just a different round patti in the middle – a galouti kebab. Read on for a very Licious recipe of a meat lover’s vada pav.
Origin of the Galouti Kebab
A galouti kebab is a round, absolutely delightful patti made out of very finely ground mutton mince that is blended with fresh herbs and spices, ghee and a little gram flour. The secret to a great galouti is how finely the meat is ground and the raw papaya used to tenderise it.
According to cuisine lore, the galouti kebab owes its existence to one toothless Nawab of Lucknow. The old nawab had lost all his teeth but not his appetite for kebabs and so his cooks came up with the melt-in-the mouth galouti kebab. ‘Galouti’ or ‘galawati’ literally means ‘melt’, hence the old nawab got all the meaty goodness of a kebab, in an “easy to consume if you have no teeth” kind of way!
Licious Ready-To-Cook Galouti Kebabs
We do the ‘King of Lucknowi Kebabs’ true justice with our fresh, never frozen, galouti kebabs. Prime boneless cuts of fresh mutton are finely minced and then combined with our chef’s signature blend of spices, cashews, fried onions and ghee.
We finish it off with the traditional papaya paste for tenderisation and add in decadent touches of saffron and rose petal powder. Licious galouti kebabs have zero preservatives in them and are so fresh and juicy that they need only 8 minutes to cook.