Galouti Kebab or Galoti Kebab is a melt-in-the-mouth vegetarian version of the famous Lucknowi Galoti Kebab. Often served at Iftar or parties with a yogurt-mint dip
A Street food food fan without visiting Lucknow would be amiss considering the rich legacy of kebabs and biryanis that were gifted to us by the Nawabs and the royal kitchens. Meat being the mainstay lots of kebabs including Tunday ki kebab, sheesh kebab, Galouti kebabs were meat rich.
Over a period of time, some of these have vegetarian equivalents too. And presented today is the rich Galouti kebab. This is totally vegan and GF too. So do check this out to make at your parties and potlucks .
History of Kebabs and especially how did Galouti kebab come about?
Legend has it that this kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! The vegetarian version too has a melt-in-the-mouth feel that you won’t miss the meat for sure !
Other Vegetarian kebab varieties you might like on the blog and the Dhabewali Hari Chutney (Mint Yoghurt chutney) recipes as below
Prep time – 20-25 Mins ; cook time – 25 Mins ; makes – 9 to 10 kebabs
Spice level – medium : course – snacks / appetisers
Cuisine – Indian
Ingredients needed to make Vegetarian Galoti Kebab
- 1 cup Cooked kidney beans (rajma)
- 2.5 TBSP Roasted gram flour (besan)
- 1.5 tsp Salt
- 1/2 cup onion (grated)
- 2 tsp Ghee (sub with oil for vegan)
- 1/2 tsp Ginger garlic paste
- 1/3 tsp clove powder
- 1/3 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/3 tsp cinnamon powder
- 1 tsp Cumin powder
- 1 TBSP Cashew nut powder (skip for nut allergy)
- 1 tsp green chillies (minced fine, adjust spice)
- 1/4 cup soya granules (Soaked, drained and minced)
- 1 TBSP Coriander leaves
- 1 TBSP mint leaves
- 1 tsp Lemon juice
- 5 TBSP Oil (or can use ghee – to shallow fry)
PIN FOR LATER
How to make Vegetarian Galouti Kebab
- In a bowl, add the cooked and mashed Rajma (devoid of any moisture) , minced soya granules , salt, spice powders and mix well.
- In a shallow pan, add oil , sauté grated onion, garlic and ginger paste till they turn brown. Cool and add to the soya – rajma mixture above.
- Now add coriander , chillies, lemon juice, mint leaves and make a thick dough of the “mock” meat.
- Make small rounds and flatten them into kebab / tikki shapes
- Heat 4-5 tbsp of oil / ghee in the same pan and shallow fry these kebabs in low flame till crispy on both sides
- Serve immediately with green chutney.
Tips to make a tasty Galoti Kebab
- If the rajma is too wet n runny , add 1 more tsp of roasted gram flour.
- Add bits of raisins / kishmish if you need a hint of sweet.
- You may add finely chopped cashew nuts to elevate the textural beauty of these kebabs.
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Vegetarian Galouti Kebab
Equipment
- Spice Grinder
- Tava / Skillet
- Bowl
- Spatula
Ingredients
- 1 cup kidney beans rajma, cooked
- 2.5 TBSP gram flour besan, roasted
- 1.5 tsp Salt
- 1/2 cup onion grated
- 2 tsp Ghee sub with oil for vegan
- 1/2 tsp Ginger garlic paste
- 1/3 tsp clove powder
- 1/3 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/3 tsp cinnamon powder
- 1 tsp Cumin powder
- 1 TBSP Cashew nut powder skip for nut allergy
- 1 tsp green chillies minced fine, adjust spice
- 1/4 cup soya granules TVP Soaked, drained and minced
- 1 TBSP Coriander leaves minced
- 1 TBSP mint leaves minced
- 1 tsp Lemon juice
- 5 TBSP Oil or can use ghee – to shallow fry
Instructions
- In a bowl, add the cooked and mashed Rajma / kidney beans (devoid of any moisture) , minced soya granules , salt, spice powders and mix well.
- In a shallow pan, add oil , sauté grated onion, garlic and ginger paste till they turn brown. Cool and add to the soya – rajma mixture above.
- Now add coriander , chillies, lemon juice, mint leaves and make a thick dough of the “mock” meat.
- Make small rounds and flatten them into kebab / tikki shapes
- Heat 4-5 tbsp of oil / ghee in the same pan and shallow fry these kebabs in low flame till crispy on both sides
- Serve immediately with green chutney.
Notes
Tips to make a tasty Galoti Kebab
- If the rajma is too wet n runny , add 1 more tsp of roasted gram flour.
- Add bits of raisins / kishmish if you need a hint of sweet.
- You may add finely chopped cashew nuts to elevate the textural beauty of these kebabs.
Galouti Kebabs have always been my favourite and they make such a perfect party snack . Protein rich kebabs are a perfect street food from Lucknow and trust me we all will drool over these .
I have always wanted to make these galouti kebabs but never came around..your version looks so sinful and inviting Kalayni, wonderful pick for the day!
Omg such an torture to look at these gorgeous kababs and unable to have them ..Rajma is such an amazing substitute , this just looks mind blowing, and I love the well explained preparation !! That is an amazing pick for the letter G kalyani .. You know what I was planning to make these for G as well but came up with something totally different:D I couldn't have done justice to these amazing kababs as you did for sure kalyani !! perfectly made, you rock with you recipe choices !!
Nutritious Kebab looks ultimate and rajma is definitely an interesting substitute. And these protein rich kebabs are seriously alluring. Fabulous.
Galouti Kebab sounds healthy and i have tried it once before and we all liked it so much. Your recipe is quite different from what i had tried, so will give it a try on next time.
These veg version of galouti kebab looks super inviting Kalyani. Such a protein rich treat..
OMG! such a healthy twist to street food. So many healthy ingredients in there, Kalyani. AWesome recipe.
Wow Kalyani, those kebab look so crispy and inviting. LOVE all the ingredients that went into them and I'm sure they must have tasted absolutely delicious.
Protein rich and a rich kebab indeed. Great that you opted for shallow frying. This is great.
Such a lovely protein rich kebab.. and the no meat version of galouti kebab looks so wholesome!!
Such a nice dish Kalyani! A few months back I had this in a restaurant and they were literally melt in the mouth! I have been wanting to make these at home ever since. Will try your version soon.
Such a protein packed kebab and these would be perfect as a burger inside a bun. I have not made kebabs with kidney beans yet. This is a must try!
oh yes tundey ke kebab, saw a video on that!!! Veggie version of it looks totally awesome, rajma and soy must give that a look and taste of meat!!! Looks delicious and totally healthy and hearty!!!
I once made the galouti kebab and loved the taste of beans in it. Love the stepwise clicks and detailed explanation of the recipe.
Wow.. looks so finger licking recipe… so perfect and tasty.
Those kebabs sound great. These vegetarian and protein packed patties would be great to tuck in inside a burger.
Love these melt in the mouth vegetarian galouti kebabs. Perfect starter dish dish to celebrate Eid or any festival.
yes – It sure is melt in the mouth, Mayuri
This vegetarian Galouti kebab is as rich and exotic as the non-veg ones. You rightly nick named them as mock meat. Rich in proteins and low on fat. Will try it out. The images justify the richness of this majestic kebab.
awww. thanks so much Neha. They sure ARE delish!
Have never heard of this kebab before, but can’t wait to try it. It sounds scrumptious!
Do try it Mir. am sure you would like it
Somehow I had a very complicated idea of galouti kebab. Now glad to note it is so simple, will add to my weekend prep list.
yes, takes a bit of prep altho the recipe by itself is simple to follow. Hope you can make this and enjoy it soon, Seema
Delicious kebabs . I like the succulent yet firm texture of the galouti kebabs..can’t wait to try these kebabs.
thank you pa, do try