Makai Galouti Kebab

Makai Galouti Kebab

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 184 cookbooks   This recipe has been viewed 91844 times

A vegetarian adaptation of the galouti kebab. The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding. Make sure you finely chop and brown the onions well before adding to the mixture since this gives the kebabs an unmatched flavour. Serve steaming hot galouti kebabs with hari chutney.

Add your private note

Makai Galouti Kebab recipe - How to make Makai Galouti Kebab

Preparation Time:    Cooking Time:    Total Time:     Makes 6 kebabs
Show me for kebabs

3/4 cup lightly crushed sweet corn kernels (makai ke dane)
1 1/2 tbsp ghee
1 tbsp ginger–green chilli paste
3/4 cup finely chopped onions
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled and mashed potatoes
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)

Other Ingredients
3/4 cup plain flour (maida) dissolved in 1/2 cup of water
bread crumbs for rolling
oil for deep-frying

For Serving
green chutney
  1. Heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
  2. Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
  3. Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
  4. Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
  5. Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
  6. Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
  7. Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
  8. Heat the oil in a deep pan or kadhai and deep-fry the kebabs till they are golden brown in colour from all the sides. Drain on absorbent paper.
  9. Serve hot with green chutney.

Makai Galouti Kebab Video by Tarla Dalal's Team


Dahiwali Phudina Chutney ( Kebabs and Tikkis Recipes) 
Fresh Garlic Chutney 
Khajur Imli ki Chutney 
Mint Chutney, Pudina Chutney 

Nutrient values (Abbrv) per kebab
Energy147 cal
Protein4.2 g
Carbohydrates18.9 g
Fiber0.7 g
Fat6.4 g
Cholesterol0 mg
Sodium3.9 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Makai Galouti Kebab
 on 23 Feb 16 10:23 AM

Tried the recipe.came out fabulous.but I didn''t fry it.cooked it on the tava.was still very tasty
| Hide Replies
Tarla Dalal    Hi Shradha. We are delighted you loved the recipe and made changes to the way you like. Please keep posting your thoughts and feedback. Happy Cooking.
23 Feb 16 12:01 PM
Makai Galouti Kebab
 on 19 Dec 12 09:20 AM

i tried it for a party last week and it was really appreciated by all. a sure hit recipe.