Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, cheesy galouti kebab in egg wrap. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
See recipes for Galouti Kebab, Galouti Kebab with Naan too. Cheesy Galouti Kebab in Egg Wrap. Chicken keema, made into a fine paste, Eggs, chopped onions, chopped garlic, chopped ginger, Few chopped green chillies, chopped coriander leaves, Ghee.
Cheesy Galouti Kebab in Egg Wrap is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cheesy Galouti Kebab in Egg Wrap is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have cheesy galouti kebab in egg wrap using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Galouti Kebab in Egg Wrap:
- Take Chicken keema, made into a fine paste
- Prepare Eggs
- Take chopped onions
- Take chopped garlic
- Take chopped ginger
- Make ready Few chopped green chillies
- Take chopped coriander leaves
- Make ready Ghee
- Get Salt
- Make ready pepper powder
- Make ready Some small Cheese
- Make ready small charcoal
- Take Cucumber and tomato and onions for salad
This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. Eat this Galouti kebab in the Lucknow style with the paratha. You will never forget the awesome taste of this dish. Pic Courtesy: Tundey Kababi- Awadh Foods.
Instructions to make Cheesy Galouti Kebab in Egg Wrap:
- Take a bowl, add one egg,and pour the chicken paste. Add the chopped onions, garlic, ginger, chillies, coriander leaves, salt and pepper. Mix properly with all the ingredients. Now light the gas,and put the charcoal on it. When the charcoal becomes red, keep it in a small steel bowl, adding some ghee,on top of the charcoal. U will c smoke coming out. Immediately cover with a tight lid, for 15 to 20 minutes.
- After 20 minutes, open the lid, and pour the extra ghee which was in the charcoal. Mix properly together. Now make kebab size balls, and put a cheese cube in it. Cover well, and flatten the kebab. Now take a nonstick tawa,add ghee,and shallow fry them in low flame, till they r brown in colour and properly done.Keep on a plate.
- Beat the rest of the eggs, adding little salt and pepper. In the same tawa,add little ghee and put some beaten egg on it. Make an omelette type shape. Put one kebab on it, and fold the sides with the egg. Turn the other side and fry lightly. Do the rest of the kebabs in this manner.
- Now do the platting. Place each kebabs on a nice plate which has been decorated with lettuce leaves, decorate with some salad and tomato sauce, or pudina, coriander chutney. Don't overdo the kebabs, or they will become hard. Golouti kebab, should be very soft.For adding the charcoal, it will give a smoky flavour.
Make these delicious Kebabs from North India and we are sure you will make it again and again. The mutton galouti kebab has minced mutton kheema that is mixed along with Indian spice powders and papaya to help it tenderises the meat. -Galouti means soft and this kebab is indeed melt in the mouth and simply delicious. Take mutton mince in a parat, add raw papaya paste, ginger-garlic paste, browned onion paste, degi mirch powder, yellow chilli powder, galouti kebab masala powder, rose water, kewra water, saffron and roasted. Galouti Kebab Recipe: Homemade Galauti Kebab Recipes, Step by Step instructions, Galauti Kebab ingredients and more at Times Food. Galauti Kebab is a Mughlai recipe made using lamb shoulder meat, rose water and cashews.
So that’s going to wrap it up for this special food cheesy galouti kebab in egg wrap recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
