Subz-e-Galouti Kebab
Experience the royal taste of Awadhi cuisine with these vegetarian melt-in-the-mouth kebabs. A delicate blend of raw banana, kidney beans, and aromatic spices, pan-fried to perfection. The perfect appetizer for any special occasion.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Vegetable Base
- b.Wash the raw bananas. Pressure cook them with enough water for 2-3 whistles or until completely tender. Alternatively, boil in a pot for 15-20 minutes.
- c.Once cooked, drain the water, let them cool slightly, then peel and mash them thoroughly in a large mixing bowl. Ensure there are no lumps.
- d.Add the boiled and mashed kidney beans to the bowl with the bananas. Mix them together until you have a uniform, smooth base.
- 2
Step 2
- a.Create the Kebab Mixture
- b.In a small, dry pan, roast the besan on low heat for 2-3 minutes until it releases a nutty aroma. Set aside to cool.
- c.To the banana-bean mixture, add the roasted besan, finely chopped onion, ginger-garlic paste, green chilies, crushed fried onions, coriander, and mint leaves.
- d.Add all the powdered spices: red chili powder, turmeric, garam masala, mace powder, and nutmeg powder. Also add the salt.
- e.Finally, add the lemon juice, rose water, and kewra water. Using your hands, mix all the ingredients thoroughly to form a smooth, pliable dough. The mixture should not be sticky.
- 3
Step 3
- a.Infuse with Smoke (Dhungar Method)
- b.Make a small depression in the center of the kebab mixture and place a small, heatproof bowl (like steel) in it.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot and glowing.
- d.Carefully place the hot charcoal into the small bowl. Immediately pour 1 tsp of ghee over the charcoal.
- e.As soon as it starts to smoke profusely, cover the main bowl with a tight-fitting lid. Let it rest for 10 minutes to allow the mixture to absorb the smoky flavor.
- 4
Step 4
- a.Shape and Shallow-Fry the Kebabs
- b.After 10 minutes, carefully remove the lid and the bowl with the charcoal. Gently mix the kebab dough once more.
- c.Lightly grease your palms with a little oil or ghee. Divide the mixture into 12 equal portions.
- d.Shape each portion into a flat, round patty, about 1/2 inch thick. Handle them gently as the mixture is very soft.
- e.Heat 1/4 cup of ghee in a non-stick skillet or tawa over medium-low heat.
- f.Gently place the kebabs in the pan, ensuring not to overcrowd it. Fry for 3-4 minutes on one side until a golden-brown crust forms.
- g.Using a wide spatula, very carefully flip the kebabs and cook for another 3-4 minutes on the other side until golden brown and crisp.
- 5
Step 5
- a.Serve Hot
- b.Once cooked, transfer the kebabs to a plate lined with a paper towel to absorb any excess ghee.
- c.Serve immediately while hot with a side of mint-coriander chutney, thinly sliced onions (laccha pyaaz), and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The kebab mixture's consistency is key. If it's too wet, add a tablespoon of roasted besan or breadcrumbs. If too dry, add a teaspoon of water or curd.
- 2Be extremely gentle when flipping the kebabs. They are famously soft and can break easily. Using two spatulas can provide better support.
- 3Fry on a medium-low flame to ensure the kebabs cook through evenly without burning the exterior.
- 4The 'dhungar' (smoking) method is highly recommended for an authentic smoky flavor, but you can skip it if you don't have charcoal.
- 5For a richer texture, you can add 2 tablespoons of powdered roasted cashews to the kebab mixture.
- 6You can shape the kebabs ahead of time and refrigerate them on a parchment-lined tray. Fry them just before serving for the best taste and texture.
Adapt it for your goals.
Vegetable Base
Replace raw bananas with an equal amount of boiled and mashed yam (suran) or sweet potato for a different flavor profile.
Binding AgentBinding Agent
Instead of besan, you can use roasted chickpea flour (sattu) or 1/4 cup of breadcrumbs for binding.
Cooking MethodCooking Method
For a healthier version, brush the kebabs with ghee and bake at 180°C (350°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer.
Flavor EnhancementFlavor Enhancement
Add a pinch of saffron soaked in a tablespoon of warm milk to the mixture for a more luxurious, royal aroma and flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of kidney beans and raw bananas provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Excellent Source of Plant-Based Protein
Kidney beans and besan (gram flour) are great sources of plant-based protein, essential for muscle repair, growth, and overall body function, making this a satisfying and nutritious appetizer.
Provides Resistant Starch
Cooked and cooled raw bananas are high in resistant starch, which acts like a prebiotic. It feeds the beneficial bacteria in your gut, improving digestive health and promoting a feeling of fullness.
Packed with Aromatic Spices
Spices like ginger, nutmeg, and mace not only provide the kebab's signature flavor but also possess anti-inflammatory and digestive properties that contribute to overall wellness.
Frequently asked questions
'Galouti' means 'melt-in-the-mouth'. These kebabs were traditionally created for an aging, toothless Nawab of Lucknow, who desired a kebab so soft it wouldn't require chewing. This vegetarian version aims to replicate that signature delicate texture.