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What are Veg Galouti Kebabs?
Veg Galouti Kebab is a Royal Mughlai recipe usually made of minced meat and is a popular snack in Lucknow.
What does Galouti Mean?
Galouti means Galawat which means melt in the mouth and so the ingredients used in these kebabs all need to be really fine and smoothly minced. There are a lot of versions of these kebabs including veg and non veg and I have innovated my veg version of delicious melt in the mouth Quinoa Galouti Kebabs.
Why Quinoa in Veg Galouti Kebab?
Quinoa is a South American grown grain or a seed which is now easily available and being used all over in most food and cuisines. Quinoa is high in protein and a healthy option for diet conscious people.
There are some wonderful kebab and quinoa recipes I would like you to check below:
- Soya & Spinach Kebabs
- Chicken Russian Kebabs
- Krusty Quinoa Krunch
- Quinoa Wraps with Chilli Sesame Dip
Quinoa Galouti Kebabs also Veg Galouti Kebabs is a delicious and a rich veg version of a kebab recipe which calls for boiled quinoa, boiled yam (suran) minced together with kebab spices and a green paste. I call it a green paste which is prepared from coriander some mint leaves, brown onions with richness of cashews and fresh cream. Kebab masala is now easily available in the market so I prefer using the ready packs. However, one can also chose to make it at home.
The magic to my recipe is adding the smoky flavor to the veg galouti kebabs. Just like any tadka is incomplete without garlic, similarly kebabs are incomplete without the smoky flavor of coal. Galouti Kebabs are never deep fried as they are so soft and melt in the mouth and are usually cook or fried in a pan preferably non stick pan with little oil or ghee. Lesser the oil or ghee used is better to keep the kebabs intact.
Veg Galouti Kebab recipe
For Green Paste
- 1 cup coriander
- 7 – 8 mint leaves
- 7 – 8 soaked cashews
- 1/2 cup brown onions
- 1″ ginger piece
- 2 tbsp fresh cream
- 1 tbsp water if required to grind
Mix all above ingredients in a grinder or mixer and make a smooth paste.
- 1 cup boiled quinoa
- 1 cup boiled yam (suran)
- 1 tbsp kebab masala
- Salt per taste
Add all above ingredients along with the prepared green paste to a food processor and make a smooth paste. After one round, collect from the sides and whizz again till everything is combined well together and remove in a bowl.
- 2 1/2 tbsp roasted besan (gram flour)
Add besan to the above mixture and mix well till everything is well combined.
For Smoky Flavor
- 1 piece of coal
- 1 tsp or oil or ghee
Heat a piece of coal, place it in a bowl or on an aluminium foil and pour oil/ghee. Cover for 5 – 10 minutes.
- 1 cup grated or roughly broken paneer pieces
- 2 tbsp raisins
Mix and set it aside.
- Mint Leaves
- Brown Onions
- The mixture for this kebab is usually lose and soft yet should come together when collected. If you wish you could add another tbsp of gram flour to it. Make sure not to add too much as kebabs won’t remain soft.
- Heat some ghee in a pan on medium heat.
- Grease your palms with little water or oil and shape the kebab mixture into flat rounds discs. Not too thin and not too thick. Add the filling in the centre of the kebab and fold it from the sides to cover the filling. Gently press with your hand to make it flat.
- Place the kebabs in the pan. Similarly prepare all and add to the pan.
- Let one side cook for 3 – 4 minutes and then flip. Make sure not to over crowd your pan and you have enough place to flip the kebabs.
- Cook both sides till nice and golden brown. Add some more ghee if needed.
- Once done, remove in a plate.
- Quinoa Galouti Kebabs are ready. Garnish with brown onions and mint leaves and serve hot to enjoy with any chutney of your choice.
- Adding fresh cream or ghee to the kebab mixture will make the kebabs soft and rich in taste.
- Adding rice flour, maida, cornflour, bread crumbs for binding is not recommended as that would not help kebabs remain soft.
- If you plan to prepare these kebabs few hours prior, it is advisable to grease your plate with little oil to avoid it sticking.
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