Soya Galouti Kebab

Galouti kebabs are a famous Awadhi cuisine. Galouti or Galawat means melt in the mouth. They were basically invented for the aged nawabs who were unable to chew their food. Galouti kebabs were made with numerous spices, minced meat and raw papaya.
The vegetarian version can be made with soya granules keema, raw papaya, or with masoor lentils with a blend of various spices.
Dum is given to the kebabs with the help of smoking coal along with cardamom which gives it a subtle flavor and a rich aroma. The advantage of providing dum to any delicacy is to retain the aroma and flavor as the fumes cannot escape from the covered lid.

Preparation time:  40-45 minutesIngredients:

  • Soya granules keema- 2.5 cups
  • Besan/ gram flour- 3 tbsp
  • Desi ghee/ clarified butter- 3 tbsp
  • Ginger garlic paste- 1 tbsp
  • Garam masala powder- 2 tsp
  • Javitri powder/ mace- 1/2 tsp
  • Cardamom powder- 1/2 tsp
  • Red chili powder- 1/2 tsp
  • Onion paste (fried)- 1/2 cup
  • Saffron – 5-6 strands
  • Salt- as per taste
  • Coal- 1 small
  • Whole cardamom- 2 nos

Method:

  1. Dry roast besan in a non stick pan till it changes color and the nutty flavor comes out. Keep it aside to cool.
  2. Soak the saffron strands in 1 tsp of warm water.
  3. Now in a pan add 1.5 tbsp of ghee and add ginger garlic paste to it. Add soya keema to the pan and cook for 5 minutes.
  4. Now add garam masala powder, javitri powder, cardamom powder to it.
  5. Mix all the ingredients thoroughly and now add onion paste to it. Mix evenly and cook for 2-3 minutes.
  6. Add soaked saffron strands, salt and red chili powder. Mix thoroughly and turn off the flame.
  7. Now in a mixer grinder add the above mixture and roasted besan powder and grind them together to make a smooth dough.
  8. Take out of the dough from the grinder jar and pinch out small equal balls of the dough.
  9. Rub little ghee in your palms and flatten each ball to give shape of a kebab.
  10. Keep them in the refrigerator for 10 minutes.
  11. Heat 1.5 tbsp of ghee in a non-stick pan and shallow fry the kebabs till they turn golden brown.
  12. Now take a bowl and put red hot coal piece in it. Put cardamom on the coal and cover kebabs alongwith the smoky coal to imbibe the smokiness of the coal in the kebabs.
  13. Serve with coriander chutney and hung curd.

Note-

  1. Onion paste can be made by deep frying the diced onions and then grinding the to a paste in a mixer grinder.
  2. Javitri has a very strong aroma and spicy flavor so its quantity can be adjusted according to ones own taste buds.
  3. They are actually so soft that they can be deshaped if not put properly in the referigerator. I have presented one such kebab in my presentation.

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