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• Kebabs have been made since ages and are mainly made from chicken and mutton.
• These kebabs are very tasty and soft in taste.
• Today we are going to tell you how to prepare Veg Galouti Kebab.

Galouti Kebab is a royal and very famous dish in the Awadhi cuisine of North India, especially Lucknow. Traditional galouti kebabs are so soft that they melt in your mouth. It is said that these kebabs were specially prepared for toothless Nawabs. Although the original recipe was non-vegetarian, today its vegetarian avatar, Veg Galouti Kebab, is made equally delicious and delicate.

Weekend Special! Make an evening snack with crispy restaurant style ‘Chicken Popcorn’, a taste that will please both young and old.

Veg Galouti Kebab is a royal dish. These kebabs are not very crispy on the outside, but very soft, silky and juicy on the inside, which is their specialty. Veg Galouti Kebab is a great choice for festive occasions, special guests or a special dinner menu. These kebabs taste amazing with paratha, rumali roti or sheermaal, as well as mint chutney. So let’s see how to make Shahi Veg Galouti Kebabs at home, in an easy way Recipe Let’s find out.

Material

• 1 cup boiled rajma
• ½ cup soaked beans
• 1 medium onion (very finely chopped)
• 1 tablespoon ginger-garlic paste
• 1 green chili paste
• 2 tbsp finely chopped coriander
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp red chillies
• 1 pinch of saffron (soaked in warm milk – optional)
• 1 tsp Kewda water or rose water
• Salt to taste
• 1-2 tbsp roasted gram flour
• Ghee or oil for shallow frying

Sunday will be even more special! Make chicken broth in Malvani style for lunch, cold and cough will disappear

action

• First, soak the soybeans in water and grind them in a mixer.
• Grind the boiled rajma in a mixer until it becomes a smooth paste. The softer the mixture for Galouti Kebab, the better.
• In a large bowl, add the rajma paste, split soya bean paste and finely chopped onion.
• Add ginger-garlic paste, green chilli paste, coriander and all the dry spices and mix gently.
• Add roasted gram flour to keep the mixture thick and soft. Also add saffron milk and kevada water to give aroma. Make small, very soft and flat kebabs of the mixture.
• Heat ghee in a pan and gently fry the kebabs on both sides on a very low flame. Don’t do too much back and forth.
• Once the kebabs turn golden, turn off the flame. Serve hot.
• Veg Galouti Kebab goes very well with rumali roti, ulta tawa paratha or sheermaal and mint chutney.