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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
Prepare the Vegetable Base
Create the Kebab Mixture
Infuse with Smoke (Dhungar Method)
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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.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 309.94 calories per serving with 13.39g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape and Shallow-Fry the Kebabs
Serve Hot
Replace raw bananas with an equal amount of boiled and mashed yam (suran) or sweet potato for a different flavor profile.
Instead of besan, you can use roasted chickpea flour (sattu) or 1/4 cup of breadcrumbs for binding.
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.
Add a pinch of saffron soaked in a tablespoon of warm milk to the mixture for a more luxurious, royal aroma and flavor.
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.
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.
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.
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.
'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.
A sticky mixture is usually due to excess moisture in the boiled bananas or beans. To fix this, add 1-2 tablespoons of roasted besan (gram flour) or breadcrumbs. This will help absorb the extra moisture and make the mixture easier to shape.
While not strictly necessary for the kebab to be cooked, the dhungar method is what gives Galouti kebabs their authentic, characteristic smoky flavor. If you skip it, the kebabs will still be delicious but will lack that signature restaurant-style taste.
Yes, it can be quite healthy. It's rich in plant-based protein and fiber from kidney beans and resistant starch from raw bananas. The main calorie contributor is the ghee used for frying. To make it healthier, you can pan-fry with minimal ghee, bake, or air-fry them.
One serving of three Subz-e-Galouti Kebabs contains approximately 280-320 calories. The exact count can vary based on the amount of ghee absorbed during frying and the size of the kebabs.
Absolutely. You can prepare the kebab mixture, shape the patties, and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best taste and texture.