Mushroom Galouti Kebab
These soft, aromatic mushroom kebabs are inspired by the melt-in-the-mouth Lucknow style galouti. Finely cooked mushrooms, browned onion, warming spices, and gram flour come together in tender patties that sear beautifully on a hot pan.
For 8 servings
- prep · ~10 min
Prepare the mushrooms and aromatics.
1.Wipe the mushrooms clean and finely chop them or pulse briefly in a processor.2.Finely chop the onion and green chili.3.Grate the ginger and mince the garlic.4.Chop the coriander leaves and mint leaves. - roast · ~3 min
Roast the gram flour.
Heat a small dry pan over low heat and roast the gram flour for 2 to 3 minutes until it smells nutty. Transfer to a plate and let it cool.
- saute · ~9 min
Cook the onion mixture.
1.Heat 1 tbsp ghee in a wide pan over medium heat.2.Add the onion and cook until light golden, 6 to 7 minutes.3.Add ginger, garlic, and green chili and cook for 1 minute.4.Add crushed cardamom seeds, cloves, and cinnamon and stir for 30 seconds.TIPCook the onion until lightly browned, not deeply dark, so the kebabs stay soft and balanced. - saute · ~12 min
Cook the mushrooms until dry.
1.Add the chopped mushrooms to the pan and mix well.2.Cook on medium-high heat until they release water.3.Keep cooking and stirring until the moisture evaporates and the mixture looks dry, 8 to 10 minutes.4.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, black pepper, and salt.TIPDrying the mushroom mixture well is the key to kebabs that hold their shape on the pan. - mix · ~5 min
Make the kebab mixture.
Transfer the mushroom mixture to a bowl and let it cool for a few minutes. Mix in the roasted gram flour, coriander leaves, mint leaves, and lemon juice until the mixture holds together.
- rest · ~10 min
Rest the mixture.
Cover and rest the mixture for 10 minutes so the gram flour can absorb extra moisture and firm it up.
- assemble · ~4 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape them into small, flat patties with lightly greased hands.
- fry · ~6 min
Shallow-fry the kebabs.
1.Heat the remaining 1 tbsp ghee in a flat pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook for 2 to 3 minutes on the first side until browned.4.Flip gently and cook the second side for 2 to 3 minutes more.TIPFlip the kebabs only after the first side sets, or they may break. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pulse the mushrooms briefly rather than pureeing them; a paste holds too much water and makes the kebabs gummy.
- 2Cook the mushroom mixture until the pan looks almost dry, or the patties will soften and crack while flipping.
- 3Let the filling cool before adding roasted gram flour, herbs, and lemon so the mixture tightens properly.
- 4If the mixture still feels loose after resting, add 1 more spoon of roasted gram flour before shaping.
- 5Shape the patties slightly thinner at the edges so they brown evenly and stay tender in the center.
- 6Chill the shaped kebabs for 15 to 20 minutes if you want cleaner flipping and a firmer crust.
- 7Use a flat spatula and flip only once the first side is well browned; these galouti-style kebabs are delicate.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil for a fully plant-based version that still sears well and keeps the spiced mushroom flavor front and center.
low oilLow-oil
Pan-sear on a well-seasoned skillet with minimal oil, or air-fry lightly brushed patties for a lighter finish.
spicierSpicier
Increase green chili and red chili slightly for a sharper heat that balances the rich ghee and sweet browned onion.
smokySmoky
Add a pinch of smoked paprika or a brief charcoal smoke to echo the aroma of kebabs served from a tawa or grill.
Why this is on our healthy list.
Vegetable-Forward Starter
Mushrooms form the base of the kebabs, making them a satisfying savory option with less heaviness than meat-based galouti.
Contains Plant Protein
Roasted gram flour adds some plant protein and body while helping bind the mushroom mixture naturally.
Herb and Spice Rich
Mint, coriander, ginger, garlic, and whole spices contribute aroma and depth without relying on rich cream-based ingredients.
Frequently asked questions
Usually the mushroom mixture was not cooked dry enough, or it needed more resting time for the gram flour to absorb moisture.
