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Veg Galouti Kebab Recipe
This vegetarian version of Lucknowi Galoti Kebab is melt-in-your-mouth delicious. It is so easy to make and taste absolutely delicious.
Also, it is super soft on the inside and crispy on the outside. Serve it over naan, paratha or millet chapati for a healthier version.
The Veg Galouti Kebab is a delightful vegetarian twist on the traditional Galouti Kebab, a dish that originates from the royal kitchens of Lucknow.
Known for its melt-in-the-mouth texture and rich flavors, this kebab is made using a blend of finely mashed red kidney beans/rajma, aromatic spices, and a secret ingredient—roasted chana dal powder/besan—that gives it its signature softness.
Whether you’re hosting a dinner party or simply craving something indulgent, this Veg Galouti Kebab recipe is sure to impress.
The most ideal scenario for me is when I have rajma curry ( How to Make Punjabi Rajma Curry) on the menu. I boil a little extra rajma for the kabab, and then either I can make it for the guests or I am free to deep freeze it for later. Both ways it is convenient for me and time-saving too.
To make these succulent kebabs, start by preparing a mixture of mashed finely mashed red kidney beans. The key is to ensure the rajma are cooked until they’re very soft, which helps achieve the desired creamy texture.
Next, add fried onions and roasted chana dal powder, which not only binds the mixture but also adds a subtle nuttiness.
For a burst of flavor, mix in finely chopped green chilies, ginger-garlic paste, and a medley of spices including garam masala, coriander powder, and cumin powder.
Shape the mashed mixture into small round patties and shallow fry them in ghee until they’re golden brown on both sides. The use of ghee enhances the richness and brings out the kebab’s intricate flavors.
Serve these kebabs hot with a side of mint chutney and thinly sliced onions for a perfect appetizer or snack. You can alternative use olive oil if you prefer.
Veg Galouti Kebab Recipe
There’s nothing better than Lucknowi Galoti Kebab, especially when it’s vegetarian. It is so easy to make and taste absolutely delicious.
Ingredient
- 1 cup rajma/kidney beans, soaked and boiled
- ½ cup fried onion
- 1 tsp FoodAllTime Green Paste
- 2 green chillies
- Fresh coriander leaves
- 1 tsp salt
- 1/3 tsp cardamom powder
- 1/3 tsp nutmeg powder
- 1/3 tsp cinnamon powder
- 1 tsp cumin powder
- ½ tsp red chilli powder
- 1 tsp lemon juice
- Ghee or oil for shallow fry
- 2 tsp roasted besan
Method
- Soak the kidney beans (I prefer the chitra rajma) overnight or at least for 3-4 hours and boil them upto 4-5 whistles.
- Mash the kidney beans and add crushed fried onion and the rest of the ingredients.
- Make small tikkis and shallow fry these kebabs.
- Serve hot on a mini parantha along with onion and chutney 🙂
The Veg Galouti Kebab is a vegetarian delight that combines the royal elegance of traditional kebabs with the goodness of vegetables.
It’s soft texture and aromatic spices make it a crowd-pleaser, whether served as an appetizer at a festive gathering or as a special treat on a cosy evening.
This recipe is not only easy to follow but also delivers an authentic taste that will leave everyone asking for more.
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