KHUMB GALOUTI KABAB / MUSHROOM GALOUTI KABAB

Recently I had been to the restaurant "Mirchi and Mime" ... its a restaurant with a unique concept giving you an absolutely unique experience. Though the portion size was not something that I was happy about, the food is absolutely amazing. It is here that they introduced me to these Mushroom Galouti Kababs.

Though Galouti Kebabs are usually made from meat mince, this vegetarian version made with Mushrooms is equally  a stunner. They are absolutely delicate and melt in the mouth, you will not miss your meat. 

KHUMB GALOUTI KABAB / MUSHROOM GALOUTI KABAB

INGREDIENTS

Button mushrooms finely minced	1 cup
Besan / chickpea flour	1 tbsp heaped
Paneer / cottage cheese crumbled + potato boiled and grated	½ cup + ½ cup
Onion finely minced	1 no large
Ginger garlic green chilli paste	1 tbsp
Coriander leaves chopped	2 tbsp
Dalchini pdr / Cinnamon pdr	¼ tsp
Lavang pdr / Cloves pdr	¼ tsp
Jeera pdr / cumin pdr	½ tsp
Garam masala pdr	½ tsp
Red chilli pdr (optional )	½ tsp
Salt	T.T.
Lime juice	1½ – 2 tbsp
Oil	For shallow frying
Ghee / clarified butter	1 tbsp

METHOD

1.       Heat a pan, dry roast the besan till it is lightly browned. Remove and allow to cool.

2.       Heat ghee, add in the onion, sauté till it is lightly browned.

3.       Add the ginger garlic green chilli paste to it and sauté again with the onion till the entire mix browns well.

4.       Now add in the mushroom mince and sweat the mushrooms till its moisture dries out. Allow to cool.

5.       Mix together the mashed mushroom mix, besan, paneer, potato, coriander leaves, all the spices along with salt and lime juice.

6.       Mix and mash all together.

7.       Divide into ping pong sized balls. Flatten them lightly on your palm to form into a kabab.

8.       Shallow fry them in oil till both sides are nice and golden brown.

9.       These kababs are very delicate so serve them hot on flat papdi (puri’s used for sev puri) with green chutney, sliced raw onion and lemon wedges.

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