How to Cook Yummy Cheesy Galouti Kebab in Egg Wrap

Cheesy Galouti Kebab in Egg Wrap.

You can cook Cheesy Galouti Kebab in Egg Wrap using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheesy Galouti Kebab in Egg Wrap

1. Prepare 250 gms of Chicken keema, made into a fine paste.
2. Prepare 3/4 of Eggs.
3. You need 1 tsp of chopped onions.
4. It's 1 tsp of chopped garlic.
5. You need 1 tsp of chopped ginger.
6. Prepare as required of Few chopped green chillies.
7. You need A few of chopped coriander leaves.
8. Prepare 4 tbsp of Ghee.
9. Prepare to taste of Salt.
10. Prepare 1 tsp of pepper powder.
11. It's cubes of Some small Cheese.
12. Prepare 1 of small charcoal.
13. Prepare as required of Cucumber and tomato and onions for salad.

Cheesy Galouti Kebab in Egg Wrap step by step

1. 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..
2. 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..
3. 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..
4. 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..