Written Recipe for Egg galawati kebab
For special galawati kebab spice mix
Ingredients:
• Shah Jeera 1 tsp
• Sabut kali mirch (Black Peppercorns) 5-6 nos.
• Choti Elaichi (green cardamom) 3-4 nos.
• Badi elaichi ke beej (black cardamom seeds) 1-2 nos.
• Javitri (mace) 1-2 nos.
• Cloves 4-5 nos.
• Kebab cheeni 1 tsp
• Chakri phool 1 no.
• Dalchini (Cinnamon) 1 no.
• Patthar ke phool (stone flower) 1 gm
• Jaifal (nutmeg) 1/4th tsp
• Dried Rose petals 1 tsp
Methods:
• Set a pan on medium low heat, add all the spices and roast it for 1-2 minutes or until fragrant. Later add Patthar ke phool and dried rose petals and sauté briefly for last 30 seconds.
• Switch off the flam and transfer it to a plate to cool down the spices at room temperature. Further transfer the roasted spices in a grinding jar, and grind to a fine powder. Keep the powdered spices in airtight container and use it accordingly.
For kebab
Ingredients:
• Boiled eggs 12 nos. (diced)
• Fried Onion paste 1 tbsp
• Brown Cashew paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tbsp
• Salt to taste
• Special galawati kebab spice mix 1 tbsp
• Rose water 1/4th tsp
• Kewra water 1/4th tsp
• Ghee 1 tbsp
• Roasted Besan 1 tbsp
• Live charcoal + ghee
• Ghee for shallow frying
Methods:
• Transfer the diced eggs in a grinding jar or a food processor, and grind until smooth in texture.
• Transfer the grinded eggs in a mixing bowl and now add fried onion paste, brown cashew paste, ginger garlic paste, red chilli powder, salt to taste, special galawati kebab spice mix, rose water, kewra water and ghee, mix well and further add besan, mix well.
• Place a burning charcoal in a small bowl and keep it in the centre of the egg mixture, pour some ghee over the coal and smoke it for 3-4 minutes.
• Dip your hand in cold water and take a spoonful amount of mixture and shape the kebab lightly with your thumb into tikki, it’s not necessary to make perfect round tikki, remember the kebab is very delicate in texture so do not play with it too much. As you shape them slide it directly in pan for grilling.
• Set a pan on medium heat, add ghee for shallow frying, you can also use oil but it tastes divine when shallow fried in ghee, shape the patty and slide it immediately in the pan and shallow fry on both the sides until golden brown in colour. Make sure that you be little careful while flipping, as the kebabs are very soft in texture and may tend to break.
• Your kebabs are ready, serve it hot with some freshly sliced onions rings, some fresh mint and spicy green chutney and curd & mayo dip.
• You can also make galouti roll, by simply placing 2 kebabs over the paratha, and as the kebab is very soft, just mash it with spoon and spread it evenly over the paratha, top it with some onions rings, chopped green chillies, roughly chopped coriander leaves, few dash of spicy coriander chutney, pinch of chaat masala and a dash of curd & mayo dip, roll and your good to go. You can tweak the filling in the roll as per your taste.
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