Lucknowi Galouti Kebab Wrap
A delicious wrap featuring tender, melt-in-the-mouth Lucknowi Galouti Kebabs wrapped in soft flatbread with fresh accompaniments. This dish captures the rich flavors and aroma of Awadhi cuisine from Lucknow.
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Ingredients
- 500 gramsminced lamb or beef
fresh and finely minced
- 2 tablespoonsginger paste
- 2 tablespoonsgarlic paste
- 1 tablespoongreen chili paste
adjust according to heat preference
- 1 tablespoonraw papaya
grated, acts as a tenderizer
- 1 teaspoonraw cumin seeds
lightly roasted and ground
- 1 teaspoonraw coriander seeds
lightly roasted and ground
- 1 teaspoonblack peppercorns
lightly roasted and ground
- 4 podscardamom pods
seeds scraped and ground
- 3 piecescloves
ground
- 1 pinchnutmeg powder
- 1 ½ teaspoonssalt
- 1 tablespoonraw papaya juice
freshly extracted
- 3 tablespoonsghee or oil
for shallow frying
- 2 tablespoonsmaida flour or all-purpose flour
optional, for binding kebabs
- 2 tablespoonsroom temperature water
for kneading dough (optional)
- 2 cupswhole wheat flour
for making wraps/chapati
- 0 ¾ cupswater
for making wraps/chapati dough
- 0 ½ teaspoonssalt
for chapati dough
- 0 ½ cupfresh mint leaves
chopped, for chutney
- 0 ½ cupfresh coriander leaves
chopped, for chutney
- 1 piecegreen chili
chopped, for chutney
- 1 tablespoonlemon juice
for chutney
- 0 ¼ teaspoonssalt
for chutney
- 1 cupthick yogurt
to spread in wrap
- 1 mediumthinly sliced onions
for garnish
- 0 ¼ cupfresh coriander leaves
for garnish
Instructions
Prepare the spice powders by lightly roasting cumin seeds, coriander seeds, and black peppercorns separately on a dry pan over medium heat until aromatic. Let cool, then grind into a fine powder along with cardamom seeds and cloves.
In a mixing bowl, combine the minced lamb or beef with ginger paste, garlic paste, green chili paste, grated raw papaya (which acts as a natural tenderizer), the freshly ground spice powder, nutmeg powder, and salt.
Add the raw papaya juice and mix thoroughly until the mixture becomes a smooth, sticky paste. If the mixture feels too wet, sprinkle maida flour (optional) and mix again. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
While the kebab mixture rests, prepare the chapati dough. In a bowl, combine whole wheat flour and salt. Gradually add water and knead to form a smooth, pliable dough. Cover and let it rest for 20 minutes.
Divide the kebab mixture into 12 equal portions and shape each into thin, round patties about 2-3 mm thick.
Heat ghee or oil in a heavy skillet over medium heat. Shallow fry the kebabs for about 2-3 minutes on each side or until they develop a golden-brown crust and are cooked through. Remove and drain on paper towels.
Meanwhile, roll out the chapati dough into thin rounds approximately 6-7 inches in diameter. Cook on a hot tava or skillet over medium-high heat, flipping until both sides have golden brown spots and are cooked through. Keep warm wrapped in a clean cloth.
Prepare the chutney by blending chopped fresh mint leaves, coriander leaves, green chili, lemon juice, and salt with a little water to make a smooth, vibrant green sauce.
To assemble the wraps, spread a generous spoonful of thick yogurt on each chapati. Place 2-3 kebabs on top, add a spoonful of mint-coriander chutney, and garnish with thinly sliced onions and fresh coriander leaves.
Roll the chapati tightly to form a wrap. Serve immediately while warm.
