Mushroom Galouti Kebab

Galouti or Galawati means melt in mouth. Galouti Kebabs is a part of Awadh Cuisine and are made using minced meat in Lucknow, India.  Lots of spices are used in making this kebabs.

I tried to make vegetarian version of it using Mushrooms. This is a delight for vegetarians. These kebabs tasted so yummy. I had tried the galouti kebabs before using Mushroom. You can find the recipe here. There I used minced mushrooms and I didnt grind it to smooth paste.

I have tried exact the same way how the actual Galouti kebabs are made but easier version. Of course with spices available at home (Where will I get 150 variety of spices in this Pandemic😏)

For binding, I have used boiled potatoes and roasted gram powder (chutney dal/putani in Kannada).

Ingredients I have used here are easily available in everybody's house. So please give a try to this recipe and let me know how was it :)

Recipe reference : NDTV FOOD

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Mushroom Galouti Kebab

Yield: Makes 12-14 kebabs

Author: Namitha Shenoy

Prep time: 10 MCook time: 15 MTotal time: 25 M

A melt in mouth kebabs made of mushroom and spices

Ingredients:

• Mushrooms - 20 - 25 nos
• 0nion (finely chopped) - 1 large
• Green chillies (chopped) - 1 tbsp
• Ginger - garlic paste - 1 tsp
• Turmeric powder - ½ tsp
• Red chilli powder - 2 tsp
• Cumin powder - 1½ tsp
• Garam masala powder - 2 tsp
• Salt to taste
• Coriander leaves - 2 tbsp
• Potato (boiled, peeled and mashed) - 1 large
• Roasted gram powder - 3 tbsp
• Paneer crumbs - 3 tbsp
• Oil for frying

Instructions:

1. Wash and pat dry mushrooms and slice them.
2. In a pan, add 1 tbsp of oil. Once heated, add green chillies and fry till golden. 
3. Add finely chopped Onions and fry until translucent. 
4. Now add sliced mushroom and fry until golden. 
5. Add turmeric powder, red chilli powder, cumin powder, salt and Garam masala powder. Mix well until well combined. 
6. Add chopped coriander leaves. Mix and Switch off the flame. 
7. Allow it to cool completely. 
8. Once cooled, transfer to a blender jar or food processor. 
9. Add boiled, peeled and mashed potato, roasted gram powder and crumbled paneer. 
10. Grind to a smooth paste without adding water. (If you feel that it's not grinding properly, then you can add 3 - 4 tbsps of water and grind) 
11. Once done, transfer to a bowl. 
12. Heat 4-5 tbsp of oil in a pan on low flame. 
13. Meanwhile, shape the kebabs. 
14. Grease your palms well with oil. Now take some kebab paste and shape it into a flat roundel. Do the same with remaining. 
15. Now drop these in the hot oil. Fry until golden brown on one side (takes 5-7 minutes on low flame) 
16. Once done, flip gently and fry until golden brown. 
17. Check if the kebabs are done. 
18. Take them on a tissue paper and drain off excess oil. 
19. Serve hot with spicy green chutney. 

Notes:

Fry the kebabs on low flame and be gentle while flipping them as they are very delicate.

  Outer portion will be slightly crisp and inside soft. Don't think it's undercooked. (so it's called galouti😀) 

  You can adjust spices according to your preference.

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