Egg Galouti Kebab
A vegetarian twist on the royal Awadhi kebab. These melt-in-your-mouth patties are made from boiled eggs and a fragrant blend of spices, pan-fried in ghee until golden. A perfect appetizer for any special occasion.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Eggs and Binder
- b.Place the eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes to hard-boil them.
- c.Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes. This makes them easier to peel.
- d.Once cool, peel the eggs and finely grate them using a box grater. Set aside.
- e.In a small, dry pan, roast the besan (gram flour) on low heat for 2-3 minutes, stirring continuously until it becomes fragrant and turns a light golden color. Be careful not to burn it. Let it cool completely.
- 2
Step 2
- a.Create the Kebab Mixture
- b.In a large mixing bowl, combine the grated eggs, cooled roasted besan, grated paneer, finely chopped onion, ginger paste, garlic paste, and green chilies.
- c.Add all the dry spices: red chili powder, turmeric powder, coriander powder, garam masala, mace powder, nutmeg powder, and salt.
- d.Add the chopped coriander leaves and the optional rose water for a traditional fragrance.
- e.Gently mix all ingredients with your hands until they form a soft, cohesive dough. Do not over-mix or knead, as this can make the kebabs tough.
- 3
Step 3
- a.Shape the Kebabs
- b.If the mixture feels too sticky to handle, cover the bowl and refrigerate for 20-30 minutes. This will make it easier to shape.
- c.Lightly grease your palms with a little ghee or oil.
- d.Divide the mixture into 12 equal portions.
- e.Take one portion and gently roll it into a ball, then flatten it into a small, round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat ghee in a non-stick skillet or a heavy-bottomed tawa over medium-low heat. The ghee should be hot but not smoking.
- c.Carefully place the shaped kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- d.Fry for 3-4 minutes on one side until a deep golden-brown crust forms. The kebabs are very delicate, so handle them with care.
- e.Using a wide, flat spatula, gently flip the kebabs and cook for another 3-4 minutes on the other side until evenly browned and cooked through.
- f.Remove the cooked kebabs and place them on a plate lined with a paper towel to absorb any excess ghee.
- 5
Step 5
- a.Serve Hot
- b.Arrange the hot Egg Galouti Kebabs on a serving platter.
- c.Garnish with onion rings and fresh mint leaves.
- d.Serve immediately with a side of mint-coriander chutney and lemon wedges.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The kebab mixture is intentionally very soft to achieve the classic 'melt-in-the-mouth' texture. Avoid adding extra binding agents unless absolutely necessary.
- 2Frying on medium-low heat is crucial. High heat will brown the outside too quickly, leaving the inside undercooked and pasty.
- 3For an authentic smoky flavor (dhungar method), place the prepared kebab mixture in a large bowl. Put a small steel bowl in the center. Add a piece of red-hot charcoal to the small bowl, drizzle a teaspoon of ghee over it, and immediately cover the large bowl with a tight lid for 2-3 minutes to infuse the smoke.
- 4Ensure the besan is completely cool before adding it to the egg mixture to prevent it from becoming gummy.
Adapt it for your goals.
Vegan Version
Replace eggs with 2 large boiled and mashed potatoes or raw bananas. Substitute paneer with crumbled firm tofu and use a neutral oil instead of ghee for frying.
Nutty & RichNutty & Rich
Add 2 tablespoons of finely ground cashews or almonds to the mixture for a richer flavor and a slightly firmer texture.
Spicier KickSpicier Kick
Increase the amount of green chilies to 3-4 and add 1/4 teaspoon of black pepper powder to the spice mix for extra heat.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs and paneer provide all essential amino acids, making these kebabs an excellent source of complete protein, which is vital for muscle repair, immune function, and overall body maintenance.
Source of Essential Nutrients
Eggs are a natural source of important nutrients like Vitamin D, Vitamin B12, choline, and selenium, which support bone health, energy metabolism, and brain function.
Provides Sustained Energy
The combination of protein from eggs and paneer with healthy fats from ghee offers a source of sustained energy, helping to keep you full and satisfied for longer.
Frequently asked questions
One serving, which consists of 3 kebabs, contains approximately 200-220 calories. This can vary based on the amount of ghee absorbed during frying.