veg galouti kebab video Video by Tarla Dalal
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Veg Galouti Kebab Recipe (Lucknowi Galouti Kababs) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
40 Mins
Total Time
60 Mins
Makes
12.00 pieces
Ingredients
For The Galouti Kebab
1 1/2 cups soaked and boiled rajma (kidney beans)
1/4 cup crushed brown onion
1 tbsp melted butter
1 tsp ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp roasted besan (Bengal gram flour)
1 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chaat masala
1/4 tsp garam masala
salt to taste
oil for cooking
For The Naan
1/2 cup plain flour (maida)
1/4 tsp sugar
2 tbsp curd (dahi)
salt to taste
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp black sesame seeds (kala til)
2 tbsp melted butter for cooking
To Be Mixed Together For Topping
1/4 cup thick curds (dahi)
2 tbsp mayonnaise
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salt to taste
Method
For the galouti kebab
- Combine the rajma and 3 tbsp of water in a mixer and blend it till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix very well using your hands.
- Divide the mixture into 12 equal portions.
- Heat oil in the non-stick pan and allow it to heat.
- Meanwhile dip all your fingers of one hand in a bowl of water, take a portion of the mixture on your fingers and pat it lightly to form a 50 mm. (2”) diameter flat kebab and place it immediately on the hot oil.
- Cook the kebabs, on a medium flame, till they turn golden brown in colour from both the sides.
- Repeat steps 5 to 7 to cook remaining kebabs in one more batch. Keep aside.
For the naan
- Combine the plain flour, sugar, curd, baking powder, baking soda and salt in a deep bowl.
- Mix well and knead into a soft dough, using enough lukewarm water.
- Cover the dough with a lid or wet muslin cloth and keep aside for 30 minutes.
- Divide the dough into 2 equal portions.
- Roll a portion of the dough into 175 mm. (7”) diameter circle.
- Sprinkle little black sesame seeds evenly over it, and roll again into 200 mm. (8”) diameter circle.
- Cut into 5 equal circles using a cookie cutter of approx. 37 mm. (1½”) diameter.
- Heat a non-stick tava (griddle) and cook the naan on one side till it puffs slightly.
- Turnover and cook it on the other side till it puffs a little and brush little butter evenly on both the sides and cook again till it is crisp on a medium flame for 2 minutes. Keep aside.
- Repeat steps to cook the remaining mini naans. Keep aside.
How to proceed
- Place a naan on a clean and dry surface, place a kebab over it and finally put a little topping over it.
- Arrange some pickled onion slices.
- Repeat step 1 and 2 to assemble the remaining galouti kebab on crispy naan.
- Serve veg galouti kebab on crispy naan immediately.
See step by step images of Veg Galouti Kebab
