GALOUTI KEBAB

by soulfulpalate
Galouti Kebab

Galouti Kebab is one of the most prominent kebabs in Indian Cuisine. It comes from Lucknow, the state known for it’s royal Nawabs (kings). There is a famous saying behind the invention of these kebabs, which might hold some truth. One of Lucknow’s Nawab ordered his royal chefs to make kebab, that would not require his teeth. A kebab that melts the moment you put it into your mouth. This particular Nawab’s teeth fell before his old age due to debauchery. But his love for kebabs was eternal, and that is how Galouti Kebab came into being.

The Nawabs of Lucknow enjoyed three things most – kebab (grilled or baked meat), sharab (alcohol), and Shabab (earliest youth). They kept themselves busy with many royal gatherings, and these royal gatherings were all about feasting on royal foods. The land of adab and tehzeeb (etiquettes and manners), Lucknow, is the focal point of Awadhi Cuisine. This cuisine has been greatly influenced by Mughal cooking techniques and is famous for its Nawabi foods. In fact, Lucknow has always been synonymous with its kebabs. The bawarchis or chefs of Awadh mainly gave birth to the art of cooking over a slow fire called the dum style of cooking. Their spread would consist of elaborate dishes like Kebabs, Kormas, Biryanis, Nalli, Kulchas, Zarda, Sheermals, etc. These Indian dishes are famous all over the world.

Making galouti kebab healthier and vegetarian-friendly

Well, thanks to that Nawab, we got this splendid formula to relish. Vegetarians can also enjoy its taste by substituting meat with beans. I have tried meat variety before giving up on meat products completely. And somehow I prefer the vegetarian one. The taste is almost similar, and vegetarian galouti kebab is lighter on the digestive system. I have given a little twist of mine to this kebab by adding peanuts, which makes these kebabs a bit crunchy.

Serving galouti kebabs with chutneys and green chilies will further enhance the taste. So make sure to grind some fresh mint and coriander chutney. In case you don’t want to use the entire batch of kebabs, then go ahead and freeze them for later use. However, you should freeze the uncooked batch only. You can also freeze the cooked batch, just that the taste might vary a bit since you will have to reheat them.

These galouti kebabs are high in plant-based protein, so all muscle building enthusiasts can look up to this recipe. But anyone in general who wants to avoid meat and trying to adopt a healthy plant-based diet, this recipe is a must-try. You will also love my recipe of Beetroot Dahi Kebabs. It is healthy, easy to make, and most importantly tasty.

Galouti Kebab with Chutney
Galouti Kebab

Galouti Kebab

Galouti Kebab is one of the most prominent kebabs in Indian Cuisine. Enjoy this vegetarian galouti kebab recipe that is easy to make and healthy. Recipes GALOUTI KEBAB European Print This
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 cup/150 gm Pre-soaked Soya Nuggets
  • 2 cups/400 gm Pre-soaked & Boiled Kidney Beans
  • 1/2 bunch Chopped Coriander Leaves
  • 30-40 gm or 2/3 cup Peanuts
  • as per taste salt
  • 1 tsp Red Chili Powder
  • 2/3 tsp Garam Masala
  • 1 tsp Black Pepper Powder
  • 1/2 of lemon Lemon Juice
  • as per requirement & taste Ghee/Olive Oil

Instructions

KEBAB MIXTURE:

  1. In a blending jar, add pre-soaked soya nuggets along with boiled kidney beans, chopped coriander leaves, and peanuts. Blend all the ingredients thoroughly. It might take some time, so be patient and take your time.

PREPARE KEBABS:

  1. Empty all the contents from blending jar into the mixing bowl. Add salt, red chili powder, garam masala, black pepper powder, and lemon juice. Now mix everything thoroughly.
  2. Make small sized dough balls out of the mixture and press gently. Make as many as you require.

PAN FRY KEBABS:

  1. In a hot pan, add ghee/olive oil (I used nearly two tablespoons). Once it becomes a bit warm, start placing kebabs and pan fry till both sides turn golden.
  2. Serve hot with condiments like mint chutney or tamarind and date chutney.

 

Notes

  • Do not add any water to the kebab blend; otherwise, kebabs will not hold together. You can also blend the mixture in batches if required.
  • You can even freeze these prepared kebabs at this stage for future use.
  • These kebabs can be baked in oven too if you want to skip oil altogether. Just cook the kebabs in preheated oven at 180 degrees Celsius for 15-25 minutes

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