Mushroom Galouti Kebab

I am still trying to figure out what I enjoyed more, these kebabs or the expression on my friend’s face when she heard that I made vegetarian galouti kebabs. The hardcore carnivore that we are, the two of us can actually have tandoori chicken for breakfast! She being an excellent cook and foodie, 90% of our conversation is always around, exchanging recipes, eating joints, making plans where to eat next and what. Her jaw dropped on hearing vegetarian kebabs, at my place, made by me. The only statement that she could manage to say – Neha, what has your life come to !

Well the blame(as per my friend) and credit(as per me), goes to a family friend who is not only a vegetarian but also lactose intolerant! The saving grace was that everyone enjoyed these kebabs, specially the kids. Something tells me that unforeseen powers are bent upon improving my vegetarian skills.

Serves – Makes 8-10 medium size kebabs Time – 1 hr

Ingredients

  1. Button Mushrooms – 400 gm
  2. Onion – 250 gm
  3. Cashew nuts – 50 gm
  4. Green Cardamom – 6 pieces
  5. Whole spice powder – ½ tbsp
  6. Roasted gram flour(sattu/bhuna besan) – 3-4 tbsp
  7. Kewda water – 1 tsp
  8. Ghee – 1 tbsp
  9. Salt to taste
  10. Refined Oil/Ghee for shallow fry

Method

  1. Boil mushrooms for ten minutes. Drain the water and grind them to a fine paste
  2. Heat oil and fry cashew till golden brown in color
  3. In the same oil, slice onions and fry till brown. I made them similar to birista
  4. Now make a fine paste of cashews & onion. Add 1 tbsp of water if needed
  5. Next fry the mushroom paste till the water evaporates. This should take around 8-10 minutes
  6. Make a powder of cardamom. Using fresh powder is essential since this is the main flavour of the kebabs
  7. Now mix mushroom, cashew-onion paste, cardamom, Ghee, Whole spice powder, Kewda water, 2 tbsp Roasted Gram flour, and salt to make the kebab dough
  8. If the dough is loose, then add more roasted gram flour as required
  9. Make medium size cutlets and shallow fry till slightly brown on both sides

2 thoughts on “Mushroom Galouti Kebab

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