A vegetarian take on the classic Awadhi melt-in-the-mouth kebab. Earthy mushrooms and aromatic spices are ground into a fine paste and pan-fried to create a smoky, delicate appetizer perfect for any occasion.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
229cal
5gprotein
15gcarbs
17g
Ingredients
400 g Button Mushrooms (Cleaned and roughly chopped)
1 medium Onion (Finely chopped)
0.25 cup Birista (Crispy fried onions)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Finely chopped)
3 tbsp Besan (Gram flour)
12 pcs Cashews (Soaked in warm water for 30 minutes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
About Mushroom Galouti Kebab with Ulte Tawa Paratha
Aromatic, melt-in-mouth mushroom kebabs with flaky paratha – a soul-satisfying, energy-giving start to your day!
This mughlai dish is perfect for breakfast. With 546.5699999999999 calories and 13.100000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pods Green Cardamom (For Galouti masala)
1 pod Black Cardamom (For Galouti masala)
1 inch Cinnamon Stick (For Galouti masala)
1 strand Mace (For Galouti masala)
0.5 tsp Black Peppercorns (For Galouti masala)
0.25 tsp Nutmeg Powder (For Galouti masala)
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
1 tbsp Lemon Juice
2 tbsp Coriander Leaves (Finely chopped)
4 tbsp Ghee (Divided for cooking and frying)
1 small piece Charcoal (For Dhungar method (smoking))
Instructions
1
Prepare Galouti Masala and Binder
In a small, heavy-bottomed pan, dry roast the whole spices (cloves, green cardamom, black cardamom, cinnamon, mace, black peppercorns) on low heat for 2-3 minutes until they become fragrant.
Remove from heat, let them cool completely, then transfer to a spice grinder. Add the nutmeg powder and grind to a very fine powder. This is your fresh Galouti masala.
In the same pan, dry roast the besan (gram flour) on low heat for 3-4 minutes, stirring constantly, until it's aromatic and has a nutty smell. Set aside.
2
Cook the Mushroom Base
Heat 1 tbsp of ghee in a wide pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent.
Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
Add the chopped mushrooms and salt. Cook for 10-12 minutes, stirring occasionally. The mushrooms will first release a lot of water. Continue cooking until all the water has evaporated and the mixture is completely dry. This step is crucial for the kebab's texture.
Let the mixture cool down completely.
3
Create the Kebab Paste
In a food processor or a powerful grinder, combine the cooled mushroom mixture, birista (fried onions), drained soaked cashews, roasted besan, the prepared Galouti masala, Kashmiri red chili powder, and chopped green chilies.
Grind everything to a very smooth, fine paste. Scrape down the sides as needed. Do not add any water.
4
Smoke the Mixture (Dhungar Method)
Transfer the kebab paste to a large bowl. Make a small depression in the center and place a small steel bowl or a piece of onion peel in it.
Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the charcoal.
As it begins to smoke profusely, immediately cover the large bowl with a tight-fitting lid. Let it rest for 10-15 minutes to allow the paste to absorb the smoky flavor.
5
Shape and Pan-Fry the Kebabs
Remove the charcoal bowl. Add the chopped coriander leaves and lemon juice to the paste and mix gently. For best results, cover and refrigerate the mixture for 30 minutes to firm it up slightly.
Grease your palms with a little ghee. Take a small portion of the mixture (about 2 tablespoons) and gently shape it into a flat, round patty (about 2 inches in diameter). The mixture will be very soft and delicate.
Heat the remaining 3 tbsp of ghee in a non-stick skillet or tawa over medium-low heat.
Very carefully, place the shaped kebabs onto the hot skillet, ensuring not to crowd the pan. Fry for 3-4 minutes on each side until they are golden brown and have a delicate crust. Use a thin, wide spatula to flip them gently.
6
Serve Hot
Once cooked, carefully transfer the kebabs to a serving plate. Garnish with fresh coriander.
Serve immediately with mint-coriander chutney, laccha onions, and lemon wedges. They pair wonderfully with ulte tawe ka paratha.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
