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makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab
Tarla Dalal
16 May, 2020
Table of Content
About Makai Galouti Kebab
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Ingredients
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Methods
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Other Kebabs:
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How to make Makai Galouti Kebab
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Nutrient values
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makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with 26 amazing images.
makai galouti kebab are a vegetarian delight, offering a unique twist on the traditional galouti kebab. Learn how to make makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab |
sweetcorn galouti kebab is a delightful vegetarian twist on the traditional Galouti kebab, using sweet corn (makai) as the main ingredient. Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture and rich flavors.
The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. These corn galouti kebabs are tender on the inside and have a delightful crunch on the outside.
Their light, aromatic flavor paired with the natural sweetness of corn creates a unique and delicious experience, perfect for vegetarians and food lovers alike. makai galouti kebabs can be enjoyed on their own or served with green chutney.
We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course.
Pro tips for making makai galouti kebab: 1. Use fresh, sweet corn kernels for the best flavor and texture. 2. Coat each kebab well with slurry and breadcrumbs. 3. Deep fry a few kebabs at a time, to prevent them from becoming oily.
Enjoy makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with detailed step by step photos.
Makai Galouti Kebab recipe - How to make Makai Galouti Kebab
Tags
Preparation Time
10 Mins
Cooking Time
17 Mins
Total Time
27 Mins
Makes
6 kebabs
Ingredients
For Makai Galouti Kebab
3/4 cup finely crushed sweet corn kernels (makai ke dane)
1 1/2 tbsp ghee
1 tbsp ginger-green chilli paste
3/4 cup finely chopped onion
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled and boiled and mashed potatoes
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
Other Ingredients For Makai Galouti Kebab
3/4 cup plain flour (maida) dissolved in 1/2 cup of
bread crumbs for rolling
oil for deep-frying
For Serving With Makai Galouti Kebab
Method
For makai galouti kebab
- To make makai galouti kebab, heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
- Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
- Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
- Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
- Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep pan or kadhai and deep-fry the makai galouti kebabs till they are golden brown in colour from all the sides. Drain on absorbent paper.
- Serve the makai galouti kebab hot with green chutney.
makai galouti kebab recipe | sweetcorn galouti kebab | Punjabi corn galouti kebab | with 26 amazing images. Video by Tarla Dalal
Makai Galouti Kebab recipe with step by step photos
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- If you like this Makai Galouti Kebab recipe, You can try out other Kebab recipes from our collection like:
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To make Makai Galouti Kebab,first blend the sweet corn kernels finely in a mixer and keep aside.
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Heat the ghee in a kadhai or a deep non-stick pan. We use ghee because it gives a unique taste the Makai Galouti Kebab. To this add the ginger-green chilli paste. You can readily buy this online or make ginger-green chilli paste at home.
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Mix well and sauté on a medium flame for 30 seconds.
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Add the onions for the desired pungency. Make sure they are chopped up finely.
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Mix well and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
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Now add the coarsely crushed sweet corn.
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Also add the grated paneer. This is what gives softness and creaminess to the Makai Galouti Kebabs.
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Now add the potatoes. These are first boiled, peeled and then mashed.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Now add the salt to taste.
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Then add the turmeric powder.
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Finally, add the garam masala.
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Mix well and cook on a medium flame for another 3 to 4 minutes.
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Add the coriander and mix well.
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Transfer to a plate and keep aside to cool completely.
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Meanwhile, add the maida to a small, deep bowl.
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To it, add ½ cup of water.
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Mix well using a whisk to form a paste. This mixture is used to dip the kebabs in before deep frying.
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Divide the mixture into 6 equal portions.
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Take one portion between your hands and roll it into a 50 mm. (2”) diameter flat round. Repeat the same with the remaining 5 portions of the Makai Galouti Kebab mixture.
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Keep the maida mixture and the breadcrumbs ready side by side. Dip one kebab in the plain flour mixture.
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Remove it and roll in the bread crumbs till it is evenly coated from all the sides.
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Heat the oil in a deep pan or kadhai and slowly place the kebabs in the oil. Place only 2 kebabs at a time to be able to fry them easily.
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Deep-fry the kebabs till they are golden brown in colour from all the sides.
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Drain on absorbent paper.
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Serve the Makai Galouti Kebab hot with green chutney and tomato ketchup.
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To make Makai Galouti Kebab,first blend the sweet corn kernels finely in a mixer and keep aside.
Nutrient values (Abbrv)per plate
| Energy | 198 cal |
| Protein | 4.4 g |
| Carbohydrates | 19.6 g |
| Fiber | 0.8 g |
| Fat | 11.7 g |
| Cholesterol | 0 mg |
| Sodium | 4.4 mg |
Click here to view Calories for Makai Galouti Kebab
The Nutrient info is complete
n_katira
July 6, 2020, 5:21 a.m.
i tried it for a party last week and it was really appreciated by all. a sure hit recipe.
Shradha
Jan. 5, 2016, 2:19 p.m.
Tried the recipe.came out fabulous.but I didn''t fry it.cooked it on the tava.was still very tasty
Tarla Dalal
Jan. 5, 2016, 2:19 p.m.
Hi Shradha. We are delighted you loved the recipe and made changes to the way you like. Please keep posting your thoughts and feedback. Happy Cooking.
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