Sheermal Roll with Egg Galouti Kebab
A soft saffron-tinted sheermal wraps around silky egg galouti kebabs for a rich Lucknow-inspired roll. Lightly sweet bread, warm spices, and a tender filling make it special yet easy enough for a weekend meal.
For 4 servings
- prep · ~10 min
Soak the saffron and cashews.
1.Soak the saffron in 1 tbsp warm milk for 10 minutes.2.Soak the cashews in water for 10 minutes.3.Drain the cashews and grind them to a smooth paste. - mix · ~5 min
Bloom the yeast and start the sheermal dough.
1.Mix the lukewarm milk, sugar, and yeast in a bowl.2.Set it aside until slightly frothy, about 5 minutes.3.Add the flour, melted ghee, saffron milk, and a pinch of salt. - knead · ~7 min
Knead the sheermal dough.
Bring everything together and knead into a soft, smooth dough. If needed, add 1 to 2 tsp extra milk while kneading so the dough stays supple.
TIPKeep the dough slightly soft; a stiff dough gives dry sheermal. - rest · ~20 min
Rest the dough.
Cover the dough and let it rest for 20 minutes so it relaxes and becomes easy to roll.
- prep · ~7 min
Make the egg galouti mixture.
1.Whisk the eggs in a bowl until smooth.2.Add the chopped onion, ginger, garlic, green chili, cashew paste, yogurt, and roasted gram flour.3.Add garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, cinnamon powder, black pepper, and salt.4.Mix well until thick and evenly combined. - fry · ~8 min
Cook the egg galouti kebabs.
1.Heat the ghee in a heavy pan over low to medium heat.2.Spoon four thick rounds of the egg mixture into the pan.3.Cook gently until the bottoms set and turn light golden, about 3 to 4 minutes.4.Flip carefully and cook the other side until just set and soft, about 2 to 3 minutes.TIPUse low heat so the kebabs stay tender and do not brown too hard. - rest · ~5 min
Cool the kebabs slightly.
Transfer the kebabs to a plate and let them cool for 5 minutes so they firm up enough for rolling.
- prep · ~6 min
Divide and shape the sheermal.
1.Divide the dough into 4 equal portions.2.Roll each portion into an oval or round flatbread.3.Prick lightly with a fork so the bread bakes evenly. - bake · ~12 min
Bake the sheermal.
1.Place the shaped breads on a lined tray.2.Bake in a preheated oven at 200°C until puffed and lightly golden, about 10 to 12 minutes.3.Brush the hot sheermal with ghee as soon as it comes out.TIPDo not overbake; sheermal should stay soft and lightly colored. - assemble · ~4 min
Assemble the rolls.
1.Place one egg galouti kebab on each warm sheermal.2.Top with sliced onion, cilantro, and a few drops of lemon juice.3.Roll tightly and keep seam-side down. - serve
Serve the sheermal rolls warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the sheermal dough slightly tacky; extra flour will make the bread dry and less pliable for rolling.
- 2Roast the gram flour just until nutty before mixing so the egg galouti tastes fuller and loses any raw besan note.
- 3Cook the kebabs on low to medium heat only; high heat toughens the eggs before the centers set softly.
- 4Let the kebabs cool for 5 minutes before rolling so they firm up and do not break inside the sheermal.
- 5Brush the sheermal with ghee the moment it comes out of the oven to keep the crust soft and aromatic.
- 6Slice the onion very thin and toss with the lemon juice right before assembling to cut its sharpness.
- 7If making ahead, store sheermal and kebabs separately and rewarm gently before assembling so the roll stays soft.
Adapt it for your goals.
Low-oil
Cook the egg galouti on a lightly greased nonstick pan and brush the sheermal more sparingly with ghee for a lighter roll.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that balances the sweet saffron sheermal.
paneer galoutiPaneer-galouti
Replace some eggs with crumbled paneer for a richer, firmer filling that is easier to shape and flip.
whole wheat sheermalWhole-wheat-sheermal
Swap part of the all-purpose flour with whole wheat flour for a nuttier bread and a slightly heartier roll.
Why this is on our healthy list.
Protein-Rich Filling
Eggs and yogurt make the galouti filling satisfying and protein-forward, helping turn the roll into a more substantial meal.
Contains Beneficial Spices
Ginger, garlic, turmeric, black pepper, cumin, and coriander add more than flavor and bring traditional spice complexity to the dish.
Healthy Fats and Texture
Cashews and ghee contribute richness and satiety, while also giving the kebab and sheermal their signature soft mouthfeel.
Frequently asked questions
The heat is likely too high or the mixture is too loose. Cook gently until the bottom fully sets and make sure the cashew paste, yogurt, and roasted gram flour are well mixed.
