makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab
by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 146795 times
makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with 26 amazing images.
makai galouti kebab are a vegetarian delight, offering a unique twist on the traditional galouti kebab. Learn how to make makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab |
sweetcorn galouti kebab is a delightful vegetarian twist on the traditional Galouti kebab, using sweet corn (makai) as the main ingredient. Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture and rich flavors.
The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. These corn galouti kebabs are tender on the inside and have a delightful crunch on the outside.
Their light, aromatic flavor paired with the natural sweetness of corn creates a unique and delicious experience, perfect for vegetarians and food lovers alike. makai galouti kebabs can be enjoyed on their own or served with green chutney.
We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course.
Pro tips for making makai galouti kebab: 1. Use fresh, sweet corn kernels for the best flavor and texture. 2. Coat each kebab well with slurry and breadcrumbs. 3. Deep fry a few kebabs at a time, to prevent them from becoming oily.
Enjoy makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with detailed step by step photos.
For makai galouti kebab- To make makai galouti kebab, heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
- Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
- Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
- Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
- Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep pan or kadhai and deep-fry the makai galouti kebabs till they are golden brown in colour from all the sides. Drain on absorbent paper.
- Serve the makai galouti kebab hot with green chutney.
Makai Galouti Kebab Video by Tarla Dalal's Team
Makai Galouti Kebab recipe with step by step photos
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Accompaniments
Nutrient values (Abbrv) per kebab
Energy | 198 cal |
Protein | 4.4 g |
Carbohydrates | 19.6 g |
Fiber | 0.8 g |
Fat | 11.7 g |
Cholesterol | 0 mg |
Sodium | 4.4 mg |
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