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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
Prepare Eggs and Binder
Create the Kebab Mixture
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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.
This awadhi recipe takes 35 minutes to prepare and yields 4 servings. At 222.02 calories per serving with 13.92g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve Hot
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.
Add 2 tablespoons of finely ground cashews or almonds to the mixture for a richer flavor and a slightly firmer texture.
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.
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.
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.
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.
One serving, which consists of 3 kebabs, contains approximately 200-220 calories. This can vary based on the amount of ghee absorbed during frying.
It is a good source of protein from eggs and paneer. However, it is shallow-fried in ghee, which adds to the fat content. It can be enjoyed as part of a balanced diet in moderation.
The mixture is meant to be soft. First, try refrigerating it for 20-30 minutes, which should make it firm enough to handle. If it's still unmanageable, you can add 1-2 teaspoons more of roasted besan to help bind it.
Yes, you can prepare the mixture and shape the kebabs up to a day in advance. Store them in an airtight container in the refrigerator, separated by parchment paper. Fry them just before you plan to serve for the best taste and texture.
While traditional Galouti kebabs are fried, you can bake or air-fry them for a lower-fat option. Brush the kebabs with a little melted ghee. Bake at 200°C (400°F) for 15-20 minutes, flipping halfway, or air-fry at 180°C (360°F) for 10-12 minutes. The texture will be slightly drier and less melt-in-the-mouth than the fried version.
This can happen for a few reasons: the mixture was too wet, the ghee was not hot enough, or they were flipped too early or aggressively. Ensure your onions are very finely chopped and any excess moisture is squeezed out. Let a firm crust form before attempting to flip, and use a wide, gentle spatula.