Veg Galouti Kebab

1. 1

   Step 1

   • a.Prepare the kebab base: Place the soaked rajma, chana dal, and whole raw bananas in a pressure cooker. Add 1/2 tsp salt and enough water to just cover the ingredients. Pressure cook on medium heat for 5-6 whistles, or until everything is extremely soft and mushy. Let the pressure release naturally. Drain any excess water completely and peel the cooked bananas.
2. 2

   Step 2

   • a.Make the kebab mixture: In a grinder or food processor, combine the cooked rajma, chana dal, and banana. Grind to a very smooth paste without adding any water. Transfer the paste to a large mixing bowl. Add the grated paneer, fried onions (birista), ginger-garlic paste, and green chilies. Add the roasted besan, breadcrumbs, and all the powdered spices: garam masala, red chili, turmeric, coriander, cumin, mace, nutmeg, cardamom, and the remaining 1 tsp of salt. Finally, add the rose water, kewra water, and saffron-infused milk. Mix everything thoroughly to form a smooth, pliable dough. If the mixture feels too wet, add a little more breadcrumbs.
3. 3

   Step 3

   • a.Smoke the mixture (Dhungaar method): Make a small well in the center of the kebab mixture. Place a small steel bowl or a piece of onion peel in the well. Heat the piece of charcoal on a direct flame until it is red hot. Carefully place the hot charcoal into the bowl. Pour 1 tsp of ghee over the hot charcoal. It will start smoking immediately. Quickly cover the main bowl with a tight-fitting lid and let it sit for 10-15 minutes to infuse the smoky aroma. After 15 minutes, remove the lid and discard the charcoal bowl.
4. 4

   Shape and shallow-fry the kebabs: Grease your palms with a little ghee

   • a.Divide the mixture into 16 equal portions. Gently shape each portion into a round, flat patty, about 1/2 inch thick. Heat the remaining ghee in a wide, non-stick pan over medium-low heat. Carefully place the kebabs in the pan in a single layer, without overcrowding. Shallow-fry for 3-4 minutes on each side, until they are golden brown and slightly crisp. These kebabs are very delicate, so handle them with a gentle hand. Remove and drain on a paper towel.
5. 5

   Step 5

   • a.Serve immediately: Serve the Veg Galouti Kebabs hot with mint chutney, sliced onions, and lemon wedges.

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