These vegetarian galouti kebabs blend soft shakarkandi with creamy rajma to recreate the iconic melt-in-the-mouth texture of the traditional Awadhi dish. Light spices, roasted besan, and a touch of ghee add richness, while the smoky aroma enhances authenticity. Perfect for parties, festive gatherings, or cosy evening snacking.
Mash the boiled shakarkandi until smooth, ensuring there are no lumps. Lightly mash the boiled rajma, so they retain some texture but still blend well with the sweet potato. Combine both in a large bowl to form the soft, buttery base needed for galouti-style kebabs.
Description - Step 2
Flavour the Mixture
In a small pan, warm a spoon of ghee and add ginger paste, garlic paste, and green chilli paste. Sauté for a minute to remove rawness. Add the spice mix: red chilli powder, garam masala, Kashmiri chilli, black pepper, and a tiny pinch of clove powder or kabab chini. Cook for a few seconds. Add this fragrant mixture to the shakarkandi–rajma base.
Description - Step 3
Bind the Kebabs
Sprinkle roasted besan over the mixture to help absorb moisture and create a smooth, shapable dough. Add salt, fresh coriander, and lemon juice. Mix gently so the kebab remains soft but firm enough to hold shape. Adjust the binding with extra besan if needed, but avoid adding too much to keep the melt-in-mouth texture.
Description - Step 4
Shape the Kebabs
Lightly grease your palms with oil or ghee. Take small portions of the mixture and shape them into round, slightly flattened discs. Traditional galoutis are thin and delicate, so keep them soft and even. Rest the shaped kebabs for a few minutes before frying.
Description - Step 5
Pan-Fry to Perfection
Heat a pan with a thin layer of ghee or oil over medium heat. Place the kebabs gently and cook until golden on both sides. Keep the flame low to medium to prevent burning, as these kebabs are soft and delicate. Flip carefully using a flat spatula. Once crisp outside and soft inside, remove and drain lightly.
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North Indian
Intermediate
Appetizer
