Anda Galouti Kebab
Soft, pan-seared egg kebabs inspired by Lucknow-style galouti, with boiled eggs, browned onions, warm spices, and gram flour for a tender bite. They make a rich appetizer that pairs beautifully with onion rings and mint chutney.
For 8 servings
- boil · ~12 min
Boil and cool the eggs.
Place the eggs in a pan with water, bring to a boil, then cook until hard-boiled. Cool, peel, and set aside.
TIPCool the eggs fully before mashing so the mixture stays firm and easy to shape. - saute · ~10 min
Cook the onions until browned.
1.Heat 1 tbsp ghee in a pan over medium heat.2.Add the sliced onion and cook, stirring often, until deep golden and lightly crisp at the edges.3.Add ginger, garlic, and green chili and cook until fragrant.TIPKeep the heat moderate so the onions brown evenly without turning bitter. - mix · ~4 min
Make the kebab mixture.
1.Mash the boiled eggs in a bowl until fine but not pasty.2.Add the browned onion mixture, roasted chickpea flour, coriander leaves, garam masala, cumin powder, black pepper, red chili powder, salt, and lemon juice.3.Mix well until the mixture holds together when pressed. - rest · ~10 min
Rest the mixture briefly.
Cover and rest the kebab mixture for 10 minutes so the flour absorbs moisture and the patties shape neatly.
- prep · ~3 min
Shape the kebabs.
Divide the mixture into 8 equal portions and gently flatten each one into a small round kebab.
TIPGrease your palms lightly with ghee if the mixture feels sticky. - fry · ~7 min
Pan-sear the kebabs.
1.Heat the remaining 1 tbsp ghee in a flat pan over medium-low heat.2.Place the kebabs in the pan without crowding.3.Cook until the first side is golden and set, then turn carefully and cook the other side.TIPHandle them gently while flipping because galouti-style kebabs are meant to stay soft. - serve
Serve hot.
Serve the Anda Galouti Kebab hot as a snack or starter.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions deeply but stop before they go dark brown, or the kebabs can taste bitter.
- 2Mash the boiled eggs fine enough to bind, but leave a little texture so the kebabs do not turn gummy.
- 3If the mixture feels loose after resting, add a little more roasted chickpea flour before shaping.
- 4Chill the shaped kebabs for 15–20 minutes to help them firm up and flip more cleanly.
- 5Use medium-low heat for pan-searing so the outside turns golden before the inside dries out.
- 6These are best served straight off the pan; reheat gently in a skillet, not the microwave, to keep the crust.
- 7You can make the mixture a few hours ahead and keep it covered in the fridge until ready to sear.
Adapt it for your goals.
Low-oil
Use less ghee and cook on a well-seasoned nonstick pan; you still get a golden crust with a lighter finish.
spicierSpicier
Increase green chili and red chili powder for a hotter kebab that pairs especially well with cooling mint chutney.
shami styleShami-style
Add a little extra garam masala and black pepper for a more robust, warmly spiced profile.
no onionNo-onion
Skip the onions for a simpler kebab with cleaner egg flavor, useful when you want a less sweet, less moist mixture.
Why this is on our healthy list.
Protein-Rich Starter
Eggs make this kebab satisfying and filling, helping turn it into a more substantial snack or appetizer.
Includes Helpful Aromatics
Ginger, garlic, green chili, and coriander add flavor along with plant compounds that make the dish more vibrant than a plain egg patty.
Balanced with Gram Flour
Roasted chickpea flour helps bind the kebabs while adding legume-based substance compared with using only egg.
Frequently asked questions
The mixture is likely too moist or not rested enough. Add a little more roasted chickpea flour, chill the shaped kebabs briefly, and flip only after the first side is fully set.
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