Sheermal Roll with Egg Galouti Kebab

Name: Sheermal Roll with Egg Galouti Kebab
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 260 g all-purpose flour (for sheermal); 120 ml milk (lukewarm); 2 tbsp ghee (melted, for dough); 2 tsp sugar (for sheermal); 1 tsp yeast (active dry); 6 pcs saffron (soaked in 1 tbsp warm milk); 1 pinch salt (for sheermal dough); 6 pcs egg (for egg galouti mixture); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 2 tbsp cashews (soaked 10 minutes and ground to a paste); 2 tbsp yogurt (thick); 2 tbsp gram flour (lightly roasted); 0.5 tsp garam masala; 0.5 tsp coriander powder; 1 pinch cumin powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch cinnamon powder; 1 pinch black pepper; 2 tbsp cilantro (chopped); 1 tbsp lemon juice (for finishing)

RATING

4.3/5(31)

TASTE SCORE

9/10

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.

PREP

35m

COOK

35m

SERVES

1 ROLL CONTAINS 2 KEBABS

502 cal

SERVINGS

METHOD · 11 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the sheermal dough slightly tacky; extra flour will make the bread dry and less pliable for rolling.
2
Roast the gram flour just until nutty before mixing so the egg galouti tastes fuller and loses any raw besan note.
3
Cook the kebabs on low to medium heat only; high heat toughens the eggs before the centers set softly.
4
Let the kebabs cool for 5 minutes before rolling so they firm up and do not break inside the sheermal.
5
Brush the sheermal with ghee the moment it comes out of the oven to keep the crust soft and aromatic.
6
Slice the onion very thin and toss with the lemon juice right before assembling to cut its sharpness.
7
If making ahead, store sheermal and kebabs separately and rewarm gently before assembling so the roll stays soft.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Cook the egg galouti on a lightly greased nonstick pan and brush the sheermal more sparingly with ghee for a lighter roll.

spicier

Spicier

Increase green chili and red chili powder for a sharper heat that balances the sweet saffron sheermal.

paneer galouti

Paneer-galouti

Replace some eggs with crumbled paneer for a richer, firmer filling that is easier to shape and flip.

whole wheat sheermal

Whole-wheat-sheermal

Swap part of the all-purpose flour with whole wheat flour for a nuttier bread and a slightly heartier roll.

HEALTH BENEFITS

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.

QUESTIONS?

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.