By Rajlakshmi
November 29, 2025
Believed to have originated from Turkey, kebabs reached India through the Afghans and Mughals. The delectable flavours of the tunday kebab will instantly transport you to the royal kitchens of Awadh. Prepared for the Nawabs of Awadh back in the day, the tunday kebabs are also known as galawat kebabs, or for their interesting meaty and tangy flavour as well as soft texture. The highlight is the use of raw papaya along with spices like cardamom, peppercorn and more. The deep-fried minced mutton kebabs are often served with mini khasta rotis and green chutney.
½ a kilogramme of mutton keema 2-3 small pieces of raw papaya 1 tablespoon of ginger 1 tablespoon of garlic 2 black cardamoms 8 cloves 1 tablespoon of poppy seeds 6 pepper corns 1 tablespoon of cinnamon ½ blade mace 6-8 cardamom seeds 1 teaspoon of cold powder
½ teaspoon of nutmeg, grated 1 browned onion ½ a cup of coriander leaves 4-5 cold, dried green chillies 3 tablespoons gram roasted gram flour 1 egg Salt to taste Oil for cooking
Make a paste out of bay leaf, black cardamom, cinnamon, dried green chilli, nutmeg, mace, peppercorns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilli powder, fried onion, and raw papaya.
Add an egg and coriander leaves, then grind once more until smooth. Thoroughly combine the minced beef with this masala paste.
Mix in the roasted gram flour. Form the mixture into tiny patties and arrange them on a platter.
Refrigerate the patties for 10 minutes to firm up.
Pan-fry the kebabs on medium flame until golden, then garnish and serve.