Egg Galouti Kebab
These soft, spiced kebabs turn boiled eggs into a rich Lucknow-style mixture that cooks up tender and silky. They are lightly pan-fried until browned outside while staying delicate and melt-in-the-mouth inside.
For 8 servings
- prep · ~5 min
Prepare the kebab mixture.
1.Grate the boiled eggs into a mixing bowl.2.Add the mashed potato, coriander leaves, mint leaves, crushed fried onions, chickpea flour and lemon juice.3.Keep the mixture loose and light so the kebabs stay soft after cooking.TIPMash the potato until smooth so it binds without making the kebabs lumpy. - saute · ~6 min
Cook the aromatics.
1.Heat 1 tbsp ghee in a small pan over medium heat.2.Add the onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add the ginger, garlic and green chili, then cook for 1 minute until fragrant.TIPDo not deeply brown the onion; gentle color keeps the galouti mixture delicate. - mix · ~3 min
Season and mix well.
Add the cooked onion mixture to the bowl along with cumin powder, coriander powder, garam masala, red chili powder, black pepper, nutmeg powder, clove powder and salt. Mix gently but thoroughly until the mixture holds together.
- rest · ~10 min
Rest the mixture.
Cover and rest the mixture for 10 minutes so the flour hydrates and the spices settle in.
- assemble · ~4 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a small, flat round patty.3.Press the edges gently so the kebabs stay neat and tender. - fry · ~7 min
Pan-fry the kebabs.
1.Heat the remaining 1 tbsp ghee in a flat pan over low to medium heat.2.Place the kebabs in the pan and cook gently for 2 to 3 minutes on the first side.3.Flip carefully and cook the second side for 2 more minutes until lightly browned.TIPUse low to medium heat and turn gently because galouti kebabs are softer than regular cutlets. - serve
Serve the Egg Galouti Kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the eggs on the fine side so the kebabs keep their signature soft, silky texture.
- 2Let the sautéed onion mixture cool slightly before mixing in, or the egg mixture can turn greasy and loose.
- 3If the mix feels wet, add only a little extra roasted chickpea flour; too much makes galouti-style kebabs dense.
- 4Resting the mixture for 10 minutes is key, because the besan hydrates and helps the patties hold while staying tender.
- 5Shape and chill the patties for 15 to 20 minutes if you want easier flipping in the pan.
- 6Pan-fry on low to medium heat only; high heat forms a crust too fast and can make the delicate kebabs break.
- 7These are best eaten fresh, but you can shape the patties a few hours ahead and refrigerate them covered.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick pan and reduce the ghee slightly for a lighter finish while keeping the kebabs softly browned.
spicierSpicier
Add extra green chili and a touch more black pepper or red chili powder for a sharper, more pronounced heat.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger and herbs, and keep the fried texture with extra crushed fried onions only if your preference allows them.
keto friendlierKeto-friendlier
Reduce or omit the potato and use a little more roasted chickpea flour very carefully for binding, for a lower-starch version.
Why this is on our healthy list.
Protein-Rich Eggs
Boiled eggs make this kebab satisfying and protein-rich, helping turn a snack or starter into something more filling.
Herbs and Aromatics
Mint, coriander, ginger, garlic, and green chili add freshness and depth along with plant compounds from whole ingredients.
Balanced Binding
Using mashed potato and roasted chickpea flour for structure avoids heavy breadcrumb-style fillers and keeps the texture soft.
Frequently asked questions
The mixture is likely too wet or too warm. Rest it properly, chill the shaped patties if needed, and add a little more roasted chickpea flour only if necessary.
