Veg Galouti Kebab
Melt-in-your-mouth vegetarian kebabs inspired by the royal kitchens of Lucknow. Made with grated raw banana, paneer, and aromatic spices, these pan-fried patties are incredibly soft with a delicate, smoky flavor. Perfect as an appetizer or wrapped in a roomali roti.
For 4 servings
- pressure cook · ~15 min
Pressure cook the raw bananas.
1.Wash the unpeeled raw bananas and place them in a pressure cooker with 1 cup water.2.Cook on medium heat for 3 whistles, then let the pressure release naturally.3.Drain, cool slightly, peel, and grate the boiled bananas into a large mixing bowl.TIPDon't peel the bananas before cooking — cooking them with the skin prevents them from getting watery. - saute · ~5 min
Sauté the onions and dry roast the besan.
1.Heat 1 teaspoon ghee in a small pan and sauté the chopped onion until translucent (3-4 min).2.In a separate dry pan, roast the besan on low heat until fragrant and slightly golden (2-3 min).3.Set both aside to cool.TIPStir the besan continuously — it burns within seconds if left unattended. - mix · ~3 min
Combine all ingredients into a dough-like mixture.
1.Add the sautéed onion, roasted besan, grated paneer, ginger-garlic paste, green chili, coriander leaves, and mint leaves to the grated banana.2.Add garam masala, cumin powder, coriander powder, red chili powder, black pepper, cardamom powder, clove powder, salt, rose water, and lemon juice.3.Mix well with your hands for 2-3 minutes until the mixture is smooth and holds together like a dough.TIPThe mixture should be soft but not sticky. If it feels too wet, add another tablespoon of roasted besan. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a smooth, flat round patty about 2 inches in diameter.3.Place the shaped kebabs on a plate. - fry · ~15 min
Pan-fry the kebabs until golden.
1.Heat 1 tablespoon ghee in a non-stick pan over medium-low heat.2.Place 3-4 kebabs in the pan, leaving space between them.3.Cook for 3-4 minutes on each side until golden brown and crisp on the outside.4.Remove and repeat with remaining ghee and kebabs.TIPKeep the heat on medium-low — high heat will brown the outside too fast while the inside stays raw. These kebabs are delicate; flip gently with a spatula. - serve · ~1 min
Serve hot with mint chutney and onion rings.
1.Arrange the kebabs on a serving plate.2.Garnish with a sprinkle of chaat masala and a few mint leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use unripe raw bananas with green skin — ripe ones will make the mixture too soft to hold.
- 2Cook the bananas with the skin on to prevent water absorption and ensure a firm texture for grating.
- 3Dry roast the besan until it turns light golden and smells nutty — raw besan ruins the flavour.
- 4Add rose water sparingly — a little goes a long way in lending that royal Lucknavi aroma.
- 5Shape the patties with slightly oiled hands to prevent sticking and get a smooth finish.
- 6Cook on medium-low heat only — these kebabs are delicate and need gentle browning without burning.
Adapt it for your goals.
Vegan
Replace paneer with mashed tofu and use coconut oil or avocado oil instead of ghee for a fully plant-based version that still keeps the kebabs tender.
gluten freeGluten-free
This recipe is naturally gluten-free as long as you ensure your besan (chickpea flour) is certified gluten-free — perfect for gluten-sensitive diners.
low oilLow-oil
Pan-fry in a well-seasoned non-stick pan using just 1 tablespoon of oil (or ghee) brushed on the surface, then spray the patties lightly for a lighter kebab.
air fryerAir-fryer
Arrange the shaped patties in a single layer in the air fryer basket, brush lightly with oil, and cook at 180°C for 8-10 minutes, flipping halfway, for a crisp exterior with minimal oil.
protein boostProtein-boost
Mix in 2 tablespoons of roasted and crushed chana dal (split chickpeas) and an extra 50g of paneer for a higher-protein version that still retains the classic texture.
Why this is on our healthy list.
Rich in Plant-Based Fiber
Raw bananas provide resistant starch and dietary fiber, which supports digestive health and helps maintain steady blood sugar levels.
Good Source of Protein
Paneer and besan (chickpea flour) together offer a solid protein boost, making these kebabs a satisfying vegetarian appetizer.
Calcium from Paneer
Paneer is a rich source of calcium, important for bone health, and easily absorbed when paired with the lemon juice in this recipe.
Contains Anti-Inflammatory Spices
Spices like cumin, coriander, cardamom, and cloves are known for their anti-inflammatory and digestive-aid properties used in traditional Mughlai cooking.
Frequently asked questions
Yes, but the texture will be heavier and less delicate. Raw banana gives the authentic melt-in-the-mouth texture; potatoes make them more like aloo tikki.
