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.

Smoked Veg. Galouti Kebab / Kabab

          This is a vegetarian version of the traditional Galouti Kebab. It is prepared with Rajma and with a smoky flavor. These are a melt-in-the-mouth delicacy and tastes very much like a non-veg. version. You can also add boiled potatoes and / or paneer to it. 

          Rajma is extremely healthy with the goodness of proteins, fiber, etc. So go ahead and dish out this amazing kebab. Enjoy as an appetizer with green chutney, as a tea-time snack or as a lunch box meal, wrapped up in a chapatti. So check out the step by step pictorial recipe to prepare it.

• 1 cup rajma (Kidney beans), soaked overnight
• 2 tbsp. fried onions
• 10-12 cashews
• 1 onion, chopped
• 1" ginger, grated
• 2 fresh red chilies, chopped
• 1/2 cup coriander leaves, chopped
• 1 tsp. ghee
• salt to taste
• 1 tsp.  garam masala powder
• 2-3 tbsp. roasted gram flour
• 1/2 tsp. red chili flakes 
• oil to shallow fry
• a small live charcoal

          Boil the soaked rajma with enough water for 10 minutes on a medium flame after the first whistle. Grind along with the fried onions and cashews into a smooth paste.

          Add rest of the ingredients (except oil) to the ground rajma and mix well to form a dough. Place a small live charcoal in a steel container and pour a tsp. of oil / ghee in it. 

          Cover for 5 minutes so that the smoky flavor gets infused in it. Form small flat round shape patties by wetting your hands.

          Shallow fry on both sides by adding a tbsp. of oil. Carefully flip them as they are very delicate. Enjoy with green chutney or any dip.

         

                                  Grind soaked rajma, fried onions & cashews....

                                 .....into a smooth paste.

                       Add rest of the ingredients (except oil) to the ground rajma & mix well 
                       to form a dough. 

                      Place a small live charcoal in a steel container & pour a tsp. of oil / ghee
                      in it. Cover for 5 minutes so that the smoky flavor gets infused in it.

                 Form small flat round shape patties by wetting your hands. Shallow fry on both 
                 sides by adding a tbsp. of oil. Carefully flip them over as they are very delicate. 

                                  Enjoy with green chutney or any dip.