Traditionally galouti kebab is made with a mince of meat but today my version is totally vegetarian and that is with red kidney beans. Sometimes, for my evening snacks, I prepare this veg version kebab when there is no meat in my kitchen. This kebab is very aromatic and has a velvety texture which makes them melt in the mouth.
Traditionally galouti kebab is made with a mince of meat but today my version is totally vegetarian and that is with red kidney beans.
- 2 tablespoon Cashew paste
- 9 oz (250 gram) Boiled rajma / kidney beans mashed
- 3 tablespoon Gram flour
- 1.7 oz (50 gram) Cottage cheese grated
- 1 teaspoon Cumin powder
- 2 teaspoon Red chili powder
- 1.7 oz (50 gram) Black quinoa cooked
- 4 to 5 Saffron strands
- ¼ teaspoon Fennel seeds powder
- 1 pinch Cardamom powder
- 1 pinch Black cardamom powder
- ½ teaspoon Black pepper powder
- Peanut oil for frying
- ½ teaspoon Rosewater
- Salt to taste
- Mint leaves for garnishing
In a bowl put the mashed rajma, cottage cheese, cooked black quinoa, cashew paste, red chili powder, cumin, coriander, cardamom, black cardamom, fennel seeds powder, black pepper powder, gram flour, saffron strands, salt and lastly the rose water.
Combine them very well with your hand so that you get a sticky texture.
Now divide this kidney bean mixture into 8 to 10 portions and flatten them out with your palm of your hand and keep it aside.
In the meanwhile heat oil in a pan.
When oil turns heated, shallow fry the kebabs in batches until they turn crisp and golden brown from both the sides.
Once done, drain it on a paper towel and place it on a plate.
Garnish them with mint leaves and serve with tomato ketchup or coriander dip.
This is one of the healthy appetizer packed with protein which your kid can carry in the lunch box too. I also love to serve this on a sandwich or burger patty for my quick and healthy meal when I’m out for the meeting. The best part is these kebabs are not at all deep fried, so don’t be worried about calorie.