The Galouti kebab is a dish originating from the Indian subcontinent, made of minced goat and green papaya. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth. Like Lucknowi biryani and Kakori kebab, it is a hallmark of Awadhi cuisine. (Source: https://en.wikipedia.org/wiki/Kebab)
The Original Recipe is said to have made from 150 different types of spices, which I tried to look for but cannot find. This recipe is closest to what I can make.
Galouti has been my favorite kebab since ever. But being in a family of vegetarians I miss making it at home so I came up with this recipe inspired from the legendary Kebab and Chefs over world, just added a small twist to make it healthy.
The melt in the mouth Rajma Galouti Kebabs that is packed with flavor from the rose water, cardamom, almonds and Paneer. Serve these exquisite Rajma kebabs to win over your love ones.
To add a small twist to this I made a Sandwich of pita which is very simple. Please look below.
Ingredients
For Galouti Kebab Masala
8 Cloves
2 seeds Black cardamoms
2 tsp Poppy seeds (dry ground), roasted
4 Peppercorns
1/2 tsp Cinnamon pieces
2 blades Mace
5 Green cardamoms
1 tsp Chilli powder
1/4 tsp Nutmeg, grate
For Kebabs
500 gm Boiled Rajma, it should be mushy (means extra boiled)
100 gm Brown Onion Paste
25 gm Ginger Garlic Paste
20 gm Chopped Fresh Coriander
20-25 gm Roasted Gram Flour
2-3 finely chopped Green Chillies
5 ml Lemon Juice
Salt to taste
Method
Kebab Masala
In a small pan, roast all dry spices and ground to a fine powder. Keep Aside
With a masher mash the Rajma beans. Keep aside.
In another pan, Saute ginger-garlic paste until raw aroma goes away.
On a sim flame, now add Brown Onion Paste, Green Chillies and mix well.
Mix Kebab Masala prepared earlier.
Now mix Rajma, Onion Paste, Coriander, Gram Flour, Lemon Juice and Salt. Mix Well. The consistency would be a slightly moist mixture. Add more Roasted Gram Flour if required.
Taste and adjust seasoning.
pan frying the rajma kebab
Heat 1 or 2 tablespoons oil in a pan.
Portion Kebabs into equal size balls. Mixture would be easy so best technique is to use a spoon and slightly shape with forefingers and put on heated pan.
On a low to medium flame, pan fry the rajma kebabs. When the base becomes golden, flip and fry the second side. Fry until golden and crisp
Serve rajma kebabs hot or warm with Mint Chutney and Onion Rings.
For Pita Sandwich
Cut Pita bread in half.
Spray butter on inner side of Pita
Then Stuff with Hot Rajma Galouti, Onion Slices and Green Chutney. Sprinkle some Chaat Masala and Serve Hot.
A post shared by Chef Prakhar Recipes & Reviews (@prakharskitchen) on Jun 2, 2018 at 6:41am PDT
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