Egg Galouti Kebab / Kabab

 

            These melt-in-the-mouth kebabs are worth a try and they tastes absolutely yummy. Galouti literally translates to soft and delicate. They are a great party recipe and is part of Awadhi (Lucknow) cuisine. You can enjoy these flavorsome kebabs as an appetizer with green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. So check out the step by step pictorial recipe to prepare this delicacy.

          Galouti or Galawati Kebabs can also be made of mutton / chicken mince and with rajma too for the veg. version. It is a very delicate kebab and one needs to be very careful in the cooking process. 

          A vast variety of spices are needed for this recipe to make it aromatic. You need to first dry roast them and grind either separately or with the sautéed onion, ginger, garlic and chilies. 

Ingredients - 

• 3 eggs, boiled & chopped
• 1 tsp. rose water 
• 1 tbsp. oil
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies
• handful of coriander leaves, chopped
• 2 tbsp. roasted chickpea flour
• 1 tsp. ghee
• salt to taste
• 1 tsp. amchur powder (opt)
• 2-3 tbsp. oil to shallow fry

To dry roast - 

• 1" cinnamon
• 2-3 green cardamoms
• 3-4 cloves
• 1/2 tsp. peppercorns
• 1 tsp. shahjeera
• 1/2 tsp. kebab cheeni
• 1 star anise
• few dry rose petals
• 1 small stone flower
• 2 dry red chilies
• 1/2 mace
• a small piece of nutmeg

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. Keep aside to cool. 

  

          Now grind it along with all the roasted dry spices and some water into a thick paste. Keep aside.

          Blend the boiled egg along with the rose water and then mix with the ground paste, coriander leaves, chickpea flour, ghee, amchur and salt into a dough. 

          Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Wet your hands and then shape the dough into small round shaped kebabs. Refrigerate further for an hour or till serving time.

          Heat oil in a pan and shallow fry the kebabs in batches till golden on both sides. Carefully flip them as they are very delicate. Drain on a kitchen towel and enjoy with green chutney.

                                  The ground paste. 

                                  Mix the blended eggs with the ground paste, coriander leaves, 

                                  chickpea flour, ghee, amchur and salt into a dough. 

                           Refrigerate for a couple of minutes so that it is easy to form kebabs.

                     Wet your hands & then shape the dough into small round shaped kebabs. 

                     Refrigerate for an hour or till serving time.

                         Heat oil in a pan & shallow fry the kebabs till golden on both sides.

                                  Carefully flip them as they are very delicate.

                                  Drain on a kitchen towel.

                                  Enjoy with green chutney.