Cheesy Galouti Kebab in Egg Wrap. Afghan kebab (Pashto/Dari: کباب) is most often found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Afghan kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab.

These are so yummilicious kebabs just melt in mouth. The Galouti kebabs are generally non-vegetarian starters dish of Awadhi cuisine but I used the veg version of it by adding paneer instead of meat. This recipe for grilled lamb kebabs has been inspired first by my student days and the Galouti kabobs I tasted on a recent trip to India. You can have Cheesy Galouti Kebab in Egg Wrap using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cheesy Galouti Kebab in Egg Wrap

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

When I was a student (too many years ago, it's frightening!) I used to live in an area of Manchester called Rusholme, famous for it's Indian community and cuisine. Enjoy the punch of Indian flavors from across the country like Mumbai Vada Pops, Achari Beetroot Kebab, Rajmah Ki Galauti, Chicken Galauti, Desi Style Chicken Patty and some international classics like Lebanese Falafel Kebab, Mediterranean Chicken Kebab, Crispy French Fries, Crunchy Chicken Nuggets made within minutes in the comfort of your home. Today i tried my hands on the famous Galouti Kebabs of Lucknow. 'Galouti' or 'Galawati' means melt in the mouth. And definitely these kebabs melt in your mouth.

Cheesy Galouti Kebab in Egg Wrap instructions

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..

Their is an interesting history of these Galouti kebabs. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, if you are a kebab lover, and looking for an interesting and easy recipe to try at home, click the play button, watch the video and give it a try.