10 February, 2021
Galouti Kabab
Galouti kabab is an Awadhi cuisine. It originally invented in Lucknow. It is one of my favorite dish. Original recipe had Galouti kabab made with goat meat, But here I made this kabab with rajama (Red beans).There is an interesting story about the invention of Galouti kabab. It was created for Nawab, who could not eat the regular Kebabs due to weak teeth. Its texture is soft yet delicious. This kabab tastes delicious with Rumali roti, green chutney. We always order kabab in a restaurant; try this galouti kabab at home. Even we can use this kabab for burger Petti. Galouti kabab is very healthy for kids. This kabab is full of protein because of rajama (red beans). You can bake galouti kabab if you are health-conscious. I give both instructions for back and fry. Try galouti kabab at home and feel the nawab touch in your dish.
Galouti Kabab
Ingredients
- 1 1/2 Cup Rajama(red kidney beans boiled)
- 1 Medium Onion Finely chopped
- 1/2 Cup coriander Chopped
- 1/4 tsp chat masala
- 1 tbsp Cumin powder
- 1 tbsp garam masala
- 1 tbsp Red chili powder
- 1 tsp Amchur powder
- 1/2 tbsp Ginger Garlic paste
- 2 tbsp Gram flour (besan)
- 3 slice Lemon
- 1 as per taste salt
- 2 cup Oil for Shallow fry
Instructions
- Take rajma (red kidney bean), soak in water for 6-8 hours, and then pressure cook for 4-5 whistle
- Now take one chopper and add rajma, onion, chat masala, jeera powder, garam masala, red chili powder, amchur powder, ginger –garlic paste, besan , coriander.Chop all ingredients till it becomes semi paste. We don’t need fine paste here. It should be thick.You can also use the mixer but make sure it should not be a fine paste.Please don’t add water at all; otherwise, it will be very liquidly.
- Now take that mixer in one bowl. Add salt and mix it well. Grease your hand with oil, so kabab doesn't stick while you are shaping it and Make kabab in whatever shape you like.
Frying Instruction
- Take one nonstick pan and add oil and heat on medium flame.Fry kabab in hot oil. It will be very delicate. so be very careful that the kabab does not break. Keep flame on slow to medium. When kabab is frying on one side, pour that hot oil with a spoon to another side. There is no need to use new oil for this process. This process will help our kabab for both sides, and it will not break when you turn another side.Turn it over and fry till golden brown and crispy.
- Take kabab on a paper towel so it will help to remove excess oil.Serve galouti kabab with sliced lemon, onion, and green chutney.
Backing Instruction
- Preheat oven to 350 F°.Take baking tray grease with oil. Now put kabab and grease with oil. Now bake for10 – 15 minutes on 350 F.After that check kabab surface; if it's golden brown, then turn it over. Now bake another side for 10 -15 minutes or until golden brown.
- Serve galouti kabab with sliced lemon, onion, and green chutney.
Notes
- For variation, you can use Kala chana (desi chana) instead of rajama.
- We are using besan (gram flour) for biding.
- Don’t forget to grease your hand; otherwise, it will stick and not shape well.
- Don’t add water at all.
- You can add more besan if required.
- The oven temperature may different so bake accordingly.