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A luxurious Mughlai street food classic. Melt-in-your-mouth egg galouti kebabs, delicately spiced and pan-fried, are wrapped in a soft, sweet sheermal bread with tangy mint chutney and crisp onions.
For 4 servings
Prepare the Kebab Mixture
Shape and Fry the Kebabs
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A luxurious Mughlai street food classic. Melt-in-your-mouth egg galouti kebabs, delicately spiced and pan-fried, are wrapped in a soft, sweet sheermal bread with tangy mint chutney and crisp onions.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 435.47 calories per serving with 19.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Assemble the Sheermal Rolls
Replace the eggs with 200g of grated paneer or mashed boiled raw bananas for a delicious vegetarian galouti kebab.
If sheermal is unavailable, you can use a soft laccha paratha, rumali roti, or even a large tortilla as the wrap.
Add a pinch of saffron soaked in warm milk to the kebab mixture for a more royal aroma and flavor.
In addition to mint chutney, you can add a drizzle of tamarind chutney for a sweet and tangy flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The sheermal bread is a source of carbohydrates, which the body uses as its primary fuel source, providing the energy needed for daily activities.
The recipe includes spices like ginger, coriander, and turmeric, which are known in traditional medicine to aid digestion and possess anti-inflammatory properties.
One roll contains approximately 430-450 calories, making it a substantial and satisfying meal. The calories come from the protein-rich eggs, the ghee used in frying, and the carbohydrates from the sheermal.
This dish is a good source of protein from eggs. However, it is a rich, indulgent dish due to the use of ghee and sheermal, which is a sweet, refined flour bread. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 24 hours. You can also shape and fry the kebabs, let them cool, and store them. Reheat them on a tawa just before assembling the rolls.
The mixture is supposed to be very soft. If it's unmanageable, you can add another tablespoon of roasted besan or refrigerate the mixture for 20-30 minutes. This will help it firm up and make it easier to shape.
While shallow frying in ghee gives the most authentic flavor and texture, you can bake or air-fry them for a lower-fat version. Brush the kebabs with a little ghee or oil and bake at 200°C (400°F) for 10-12 minutes or air-fry at 180°C (360°F) for 8-10 minutes, flipping halfway through. They may be slightly drier than the fried version.
If you can't find sheermal, a soft laccha paratha, rumali roti, or even a plain naan works well as a substitute for the wrap.