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Experience the legendary melt-in-your-mouth texture of Lucknow's famous kebabs, now in a vegetarian avatar. Made with kidney beans and a secret blend of aromatic spices, these kebabs are irresistibly soft and flavorful.
For 4 servings
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.
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.
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.
Shape and shallow-fry the kebabs: Grease your palms with a little ghee. 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.
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Experience the legendary melt-in-your-mouth texture of Lucknow's famous kebabs, now in a vegetarian avatar. Made with kidney beans and a secret blend of aromatic spices, these kebabs are irresistibly soft and flavorful.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 543.41 calories per serving with 21.45g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Serve immediately: Serve the Veg Galouti Kebabs hot with mint chutney, sliced onions, and lemon wedges.
Replace paneer with crumbled firm tofu and use a plant-based milk for soaking saffron. Use a neutral oil or vegan butter instead of ghee for frying.
Omit the breadcrumbs and use only roasted chickpea flour (besan) or powdered roasted oats for binding.
Omit the onion, ginger, and garlic. Use an extra raw banana and a generous pinch of asafoetida (hing) to enhance the flavor.
Increase the amount of paneer to 150g and add 1/4 cup of soaked and squeezed soy granules to the mixture for an extra protein boost.