Secret Galouti Kebab Recipe: Better than any Restaurant

Step 1 (Tenderizing): Mix minced meat with raw papaya paste and salt. Let it rest for at least 6-8 hours. This breaks down the fibers for a "melt-in-mouth" texture.

Step 2 (Flavoring): Add ginger-garlic paste, roasted besan, and the special spice blend. Knead well until it forms a smooth, sticky paste.

Step 3 (Smoking): Use the Dhungar method (charcoal and ghee) to smoke the meat for 5 minutes.

Step 4 (Shaping): Grease your palms with ghee. Take small portions and shape into flat, delicate patties.

Step 5 (Slow Frying): Heat ghee in a flat pan. Carefully place the kebabs. Fry on low heat for 3-4 minutes on each side until golden brown.

Step 6 (Serving): These are extremely delicate. Serve carefully with Ulte Tawe ka Paratha and mint chutney.