Vegetarian Galouti Kabab

Galouti Kabab is essentially a non vegetarian dish where the mince meat is made into a Kabab. I chose to make a Vegetarian version and thoroughly enjoyed. This post is in continuation to my Moong Dal Burger which I made yesterday. Galouti Kabab is mainly a cuisine of Lucknow where history says that Nawab of Oudh had invited a ruler from a different kingdom over dinner and the invitee was very old and hardly had any teeth. So the Nawab ordered his Bawarchi to make a Kabab which would be as soft like it will melt in the mouth and hence Galaouti Kabab.

Serves -2 people

Preparation time -24 hrs plus 20 mins, Cooking time-40 mins


1 cup Rajma or kidney beans

2 medium size potatoes

1 medium size onion grated

1 medium size carrot

1 lime juice

1/2 tsp ginger-garlic paste

1/2 tsp red chilli powder

1/2 tsp cumin powser

1/2 tsp coriander powder

3 Tbsp besan or chickpea flour

1 sprig coriander leaves chopped

1 bay kewd

1” cinnamon atick

2 green cardamoms

Oil to fry

Salt as per taste


Wash and soak Rajma or kidney beans overnight. Drain and make a coarse paste in the mixie. Set aside. In a wok roast besan or chickpea flour. Set aside. Boil potatoes and grate. Grate carrots. Grate onions. Add all potatoes, carrots, roasted chickpea flour, ginger-garlic paste, all spice powders, chopped coriander leaves, salt to the Rajma mix. Mix well. In a wok heat oil and add bay leaf, cinnamon stick and cardamons. When it splutters add onion and fry until golden colour. Add ginger-garlic paste and stir well. Cool and discard the cardamom, bay leaf and cinnamon stick and add rest of the paste to the Rajma mix and mix well. Make small balls and flatten on your palm. Set aside. In a wok heat oil and fry in batches. Enjoy with Chutney of your choice

Vegetarian Galouti Kabab
Soak Rajma or kidney beans
Make a coarse paste
Boil potatoes
Grate carrot
Roast besan or chickpea flour
Grate potatoes
Add potatoes to the Rajma mix
Add carrots to the Rajma mix
Fry the bay leaf, cardamom, cinnamon stick, ginger-garlic paste and onions
Fry the Kababs in oil
Enjoy the Kababs

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