About

Mushroom Mini Galouti Kebabs

-

Galouti Kebabs are delicious and melt in mouth kebabs. You can prepare this as evening snack or as a starter. :) Its very easy to prepare.

Usually these kebabs are prepared using meat mince.  I made veg version of it using mushrooms.  It tastes soo good..

Here’s d recipe

             


Step by step method :

Roughly chop mushrooms and wash very well. Boil water in a vessel. Add salt and lemon juice. Now switch of the flame and add the mushrooms and parboil for 2-3 mins. Drain the water. Squeeze excess water from mushrooms. Put these mushrooms in a blender and mince it. Keep it aside.

Mash boiled potato using a masher and keep it aside.

In a pan, heat 1 tbsp oil. Add ginger paste and green chilies and sauté until raw smell goes off.

Add onions and fry till translucent. (Or you can brown it too for extra flavour)


Now add turmeric powder, kebab powder and garam masala powder and sauté for a min.


Add minced mushrooms and mashed potato. Mix well until the oil starts leaving the sides of the pan.


Switch off the flame. Add roasted chana powder and bread crumbs. Mix very well.


Now shape them into flattened roundels (kebabs). (I made it small bite size. You can shape according to ur choice)
Heat oil in a frying pan. Fry these kebabs until golden brown on both sides. Make sure both sides becomes crisp. Remove and drain off excess oil on tissue paper.


Serve hot with green chutney or ketchup.



Recipe Card :

Print

Mushroom Mini Galouti Kebabs

Yield: Makes 15 kebabs
Author: Namitha Shenoy
Prep time: 10 MCook time: 15 MTotal time: 25 M
a melt in mouth vegetarian version of galouti kebabs

Ingredients:

  • Mushroom – 200 gms
  • Turmeric powder – ½ tsp
  • Lemon juice – 1 tbsp
  • Potato (boiled) – 1 medium
  • Onion (finely chopped) – 1 medium sized
  • Ginger paste or minced ginger – 1 tsp
  • Green chilies (finely chopped) - 2
  • Tanduri or Kebab powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Roasted chana powder – 1 tbsp
  • Bread crumbs – 1 tbsp
  • Oil – 2 tbsp
  • Salt to taste

Instructions:

  1. Roughly chop mushrooms and wash very well. Boil water in a vessel. Add salt and lemon juice. Now switch of the flame and add the mushrooms and parboil for 2-3 mins. Drain the water. Squeeze excess water from mushrooms. Put these mushrooms in a blender and mince it. Keep it aside.
  2. Mash boiled potato using a masher and keep it aside.
  3. In a pan, heat 1 tbsp oil. Add ginger paste and green chilies and sauté until raw smell goes off.
  4. Add onions and fry till translucent. (Or u can brown it too for extra flavour)
  5. Now add turmeric powder, kebab powder and garam masala powder and sauté for a min.
  6. Add minced mushrooms and mashed potato. Mix well until the oil starts leaving the sides of the pan.
  7. Switch off the flame. Add roasted chana powder and bread crumbs. Mix very well.
  8. Now shape them into flattened roundels (kebabs). (I made it small bite size. You can shape according to ur choice)
  9. Heat oil in a frying pan. Fry these kebabs until golden brown on both sides. Make sure both sides becomes crisp. Remove and drain off excess oil on tissue paper.
  10. Serve hot with green chutney or ketchup.

Notes:

You can deep fry these kebabs. For creamy kebabs, you can add paneer. For this recipe 50-75 gms of paneer is required.
Did you make this recipe?
Tag @namiscookbook on instagram and hashtag it #namiscookbook
Created using The Recipes Generator

Comments

Post a Comment

Popular Posts

Chicken Uruval

-
Image
Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe...
Read more

Mushroom Peas Masala (No Onion, No Garlic)

-
Image
After so many requests for no onion, no garlic recipes,  here I have come up with a yummy side dish prepared using Mushrooms and green peas. Print Mushroom Peas Masala (No onion, No Garlic) Yield: 4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 30 M Total time: 45 M A yummy side dish prepared using Mushrooms and green peas in creamy tomato gravy. Ingredients: Mushrooms - 200 gms Green peas (fresh or frozen) - 1 cup Milk - 1 cup  Saunf - 1 tsp  Cinnamon stick - 1 inch  Black cardamom - 1  Green cardamom - 2  Turmeric powder - ¼ tsp  Coriander powder - 1 tsp  Cumin powder - ½ tsp  Kashmiri chilli powder - 1 tsp  Garam masala powder - 1 tsp  Oil - 1 tbsp + ½ tbsp Butter - 1 tbsp + ½ tbsp Kasoori methi - 1 tbsp  Sugar - ½ tsp Salt to taste  Fresh cream - 1 tsp (for garnishing)  For masala paste : Tomatoes - 3 large Ginger - 1 inch  Green chillies - 2  Cashewnuts - 10 Instructions: Wash Mus...
Read more

Patrode

-
Image
  Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming. Here is my version of recipe which is soft and absolutely delicious. Recipe Video : Recipe Card : Print Patrode ¦ Pathrado Yield: 10 - 12 pieces Author: Namitha Shenoy Prep time: 15 Min Cook time: 40 Min inactive time: 3 Hour Total time: 3 H & 55 M A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. Ingredients Colocasia leaves - 10 to 12 Raw rice - 1 cup Whole moong - 3/4 cup Dry red chillies - 10 to 15 Tamarind - lemon size Fresh Coconut (grated) - 1 cup Salt to taste Asafoetida - 1 tsp Coconut oil for greasing Instructions Was...
Read more