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Melt-in-your-mouth vegetarian kebabs from the royal Awadhi cuisine. Made with a delicate blend of yam, raw banana, and paneer, these patties are infused with aromatic spices and a signature smoky flavor. A regal appetizer that is surprisingly achievable at home.
For 4 servings
Prepare Vegetables & Binders
Caramelize Onions (Birista)
Create the Kebab Mixture
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Melt-in-your-mouth vegetarian kebabs from the royal Awadhi cuisine. Made with a delicate blend of yam, raw banana, and paneer, these patties are infused with aromatic spices and a signature smoky flavor. A regal appetizer that is surprisingly achievable at home.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 367.95 calories per serving with 10.73g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Infuse Smoky Flavor (Dhungar Method)
Shape and Fry the Kebabs
Serve
To make this recipe vegan, replace the 100g of paneer with 100g of crumbled extra-firm tofu (press out excess water first). Use a neutral vegetable oil or coconut oil instead of ghee.
For a nut-free version, omit the cashew nuts and increase the amount of roasted besan by 2 tablespoons. Alternatively, use powdered roasted chana dal (sattu).
You can add finely grated carrots or beetroot for extra color and nutrition. Ensure you squeeze out all excess water from the grated vegetables before adding them to the mixture.
Made from yam, banana, and potato, these kebabs are a good source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The combination of paneer and cashew nuts provides a good amount of plant-based protein, essential for muscle repair, growth, and overall body function.
The complex carbohydrates from the root vegetables provide sustained energy, making these kebabs a satisfying and energizing appetizer or snack.
This usually happens if the mixture is too wet or not bound properly. Ensure you boil the vegetables until soft but not waterlogged. Roasting the besan well is key. You can also refrigerate the shaped kebabs for 30 minutes before frying to help them hold their shape.
Yes. Replace the 100g of paneer with 100g of crumbled extra-firm tofu (press out excess water first). Use a neutral vegetable oil or coconut oil instead of ghee throughout the recipe.
It is moderately healthy. It's rich in fiber, vitamins, and minerals from the vegetables. However, it is shallow-fried in ghee, which adds to the calorie and fat content. It can be part of a balanced diet when consumed in moderation.
One serving of 3 kebabs contains approximately 280-320 calories, depending on the amount of ghee absorbed during frying. This includes protein, healthy fats from cashews, and complex carbohydrates.
While traditional Galouti kebabs are fried for their specific texture, you can bake them for a lower-fat version. Preheat your oven to 200°C (400°F). Place the kebabs on a lined baking sheet, brush them with a little ghee or oil, and bake for 15-20 minutes, flipping halfway through, until golden brown. They will be slightly firmer and drier than the fried version.