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A vegetarian take on the classic Awadhi melt-in-the-mouth kebab. Earthy mushrooms and aromatic spices are ground into a fine paste and pan-fried to create a smoky, delicate appetizer perfect for any occasion.
Prepare Galouti Masala and Binder
Cook the Mushroom Base
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A vegetarian take on the classic Awadhi melt-in-the-mouth kebab. Earthy mushrooms and aromatic spices are ground into a fine paste and pan-fried to create a smoky, delicate appetizer perfect for any occasion.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 283.72 calories per serving with 6.82g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Create the Kebab Paste
Smoke the Mixture (Dhungar Method)
Shape and Pan-Fry the Kebabs
Serve Hot
To make this recipe vegan, replace the ghee with a neutral-flavored vegetable oil or coconut oil. The rest of the ingredients are plant-based.
For a protein boost, you can add 100g of crumbled firm tofu or paneer to the mushroom mixture before grinding.
Experiment with a mix of mushrooms like cremini, shiitake, or portobello for a deeper, more complex flavor profile.
For a lower-fat option, you can bake the kebabs. Place them on a parchment-lined baking sheet, brush with a little ghee or oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain health, and maintaining a healthy nervous system.
Mushrooms contain selenium, a powerful antioxidant that helps support the immune system and prevent damage to cells and tissues.
The fiber in mushrooms acts as a prebiotic, nourishing beneficial gut bacteria and promoting a healthy digestive system.
As a low-calorie, low-fat food, mushrooms are an excellent choice for weight management, providing flavor and nutrients without excess calories.
This usually happens for two reasons: 1) The mushroom mixture was not cooked down enough and still contained moisture. 2) The paste was not ground smoothly enough. Ensure the mushroom base is completely dry and the paste is velvety smooth. Chilling the mixture before shaping also helps them hold their form.
Yes, it can be a healthy appetizer. Mushrooms are low in calories and rich in vitamins and minerals. This recipe is plant-based and provides fiber. The main source of fat is ghee, which can be used in moderation. Baking instead of shallow-frying can further reduce the fat content.
One serving of 3 Mushroom Galouti Kebabs contains approximately 260-280 calories. This can vary slightly based on the amount of ghee used for frying.
Yes, you can prepare the paste up to the point before the Dhungar (smoking) step and store it in an airtight container in the refrigerator for up to 24 hours. Perform the smoking and frying just before you plan to serve.
Mushroom Galouti Kebabs are traditionally served as an appetizer with mint chutney, pickled onion rings (laccha pyaaz), and lemon wedges. They also pair exceptionally well with soft breads like Ulte Tawe ka Paratha or Warqi Paratha.
While the smoky flavor is traditional, you can skip the Dhungar step if you don't have charcoal. The kebabs will still be delicious. Alternatively, you can add a pinch of smoked paprika to the spice mix for a subtle smoky note.