Melt-in-your-mouth vegetarian kebabs from the royal Awadhi cuisine. Made with a delicate blend of yam, raw banana, and paneer, these patties are infused with aromatic spices and a signature smoky flavor. A regal appetizer that is surprisingly achievable at home.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Subz Galouti Kebab, Warqi Paratha and Mint Chutney
Melt-in-mouth vegan Galouti Kebabs with crispy Warqi Paratha & tangy chutney. Pure comfort food!
This awadhi dish is perfect for lunch. With 992.02 calories and 18.279999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
1.5 tsp Kebab Masala
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Roasted Cumin Powder
0.25 tsp Nutmeg Powder
1 tsp Kewra Water (Rose water can be used as a substitute)
2 tsp Lemon Juice
1.25 tsp Salt (Adjust to taste)
5 tbsp Ghee (1 tbsp for onions, 1/2 tsp for smoking, ~4 tbsp for frying)
1 small piece Charcoal (For the dhungar (smoking) method)
Instructions
1
Prepare Vegetables & Binders
Boil the raw banana, yam, and potato in a pressure cooker or pot until they are very soft and fork-tender. This should take about 15 minutes.
Peel the cooked vegetables and mash them together in a large bowl, ensuring there are no lumps for a smooth texture.
In a small, dry pan, roast the besan on low heat for 2-3 minutes until it becomes fragrant. Set aside.
Grind the cashew nuts in a blender to a fine powder.
2
Caramelize Onions (Birista)
Heat 1 tbsp of ghee in a pan over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they are deep golden brown and crisp.
Remove the fried onions onto a plate and let them cool. Once cool, crush them lightly with your hands.
3
Create the Kebab Mixture
To the bowl of mashed vegetables, add the crumbled paneer, roasted besan, cashew powder, and crushed fried onions.
Add the ginger-garlic paste, chopped green chilies, coriander leaves, and mint leaves.
Finally, add all the dry spice powders: kebab masala, red chili powder, coriander powder, roasted cumin powder, nutmeg powder, and salt.
Mix everything thoroughly with your hands to form a smooth, uniform, and pliable dough.
4
Infuse Smoky Flavor (Dhungar Method)
Make a small well in the center of the kebab mixture.
Place a small steel bowl or a piece of aluminum foil in the well.
Using tongs, heat the piece of charcoal over a direct flame for 2-3 minutes until it is red hot.
Carefully place the hot charcoal in the bowl.
Pour 1/2 tsp of ghee over the hot charcoal. It will immediately start to smoke.
Quickly cover the main bowl with a tight-fitting lid and let the mixture infuse with the smoke for 10 minutes.
5
Shape and Fry the Kebabs
After 10 minutes, remove the lid and discard the charcoal bowl. Add the kewra water and lemon juice to the mixture and mix gently.
Divide the mixture into 12 equal portions. Lightly grease your palms with ghee and shape each portion into a round, flat patty about 1/2 inch thick.
Heat the remaining 4 tbsp of ghee for shallow frying in a non-stick pan or tawa over medium heat.
Carefully place the kebabs on the pan, leaving space between them. Do not overcrowd.
Fry for 3-4 minutes on each side until they are golden brown and crisp. These kebabs are very delicate, so flip them gently with a wide spatula.
6
Serve
Once cooked, transfer the kebabs to a serving plate.
Serve immediately with mint chutney, laccha onions, and lemon wedges.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
