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veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan


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Veg Galouti Kebab

veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with 31 amazing images.

The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody’s attention. Learn how to make veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan |

Galouti Kababs or ‘galawati’ kababs derive their name from the term ‘galouti,’ which means ‘melt in the mouth. It does involve a bit of effort but it is surely worth the time you put in.

These Lucknowi veg galouti kababs are addictively delicious snacks prepared with kidney beans and aromatic spices added to the recipe offer various exotic flavors that entice the taste buds.

Here, bite-sized pieces of naan are topped with galouti kebabs and finally crowned with a creamy topping of mint mayo chutney and pickled onions. These rajma galouti kebab on crispy naan are truly irresistible and are great to serve as an appetizer or can be served along the main course as a part of a wholesome meal.

Tips to make veg galouti kebabs: 1. Add roasted besan if you feel the kebab mixture is not binding well. 2. You can also add little cashew powder in the mixture to enhance the flavour. 3. Do not flip the kebabs continuously while frying otherwise it will break.

Enjoy veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with detailed step by step photos.

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Veg Galouti Kebab recipe - How to make Veg Galouti Kebab

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 pieces

Ingredients

For The Galouti Kebab
1 1/2 cups soaked and boiled rajma (kidney beans)
1/4 cup crushed brown onions
1 tbsp melted butter
1 tsp ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp roasted besan (bengal gram flour)
1 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chaat masala
1/4 tsp garam masala
salt to taste
oil for cooking

For The Naan
1/2 cup plain flour (maida)
1/4 tsp sugar
2 tbsp curd (dahi)
salt to taste
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp black sesame seeds (kala til)
2 tbsp melted butter for cooking

To Be Mixed Together For Topping
1/4 cup thick curds (dahi)
2 tbsp mayonnaise
1 tbsp mint chutney
salt to taste
Method

For the galouti kebab
    For the galouti kebab
  1. Combine the rajma and 3 tbsp of water in a mixer and blend it till smooth.
  2. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix very well using your hands.
  3. Divide the mixture into 12 equal portions.
  4. Heat oil in the non-stick pan and allow it to heat.
  5. Meanwhile dip all your fingers of one hand in a bowl of water, take a portion of the mixture on your fingers and pat it lightly to form a 50 mm. (2”) diameter flat kebab and place it immediately on the hot oil.
  6. Cook the kebabs, on a medium flame, till they turn golden brown in colour from both the sides.
  7. Repeat steps 5 to 7 to cook remaining kebabs in one more batch. Keep aside.

For the naan
    For the naan
  1. Combine the plain flour, sugar, curd, baking powder, baking soda and salt in a deep bowl.
  2. Mix well and knead into a soft dough, using enough lukewarm water.
  3. Cover the dough with a lid or wet muslin cloth and keep aside for 30 minutes.
  4. Divide the dough into 2 equal portions.
  5. Roll a portion of the dough into 175 mm. (7”) diameter circle.
  6. Sprinkle little black sesame seeds evenly over it, and roll again into 200 mm. (8”) diameter circle.
  7. Cut into 5 equal circles using a cookie cutter of approx. 37 mm. (1½”) diameter.
  8. Heat a non-stick tava (griddle) and cook the naan on one side till it puffs slightly.
  9. Turnover and cook it on the other side till it puffs a little and brush little butter evenly on both the sides and cook again till it is crisp on a medium flame for 2 minutes. Keep aside.
  10. Repeat steps to cook the remaining mini naans. Keep aside.

How to proceed
    How to proceed
  1. Place a naan on a clean and dry surface, place a kebab over it and finally put a little topping over it.
  2. Arrange some pickled onion slices.
  3. Repeat step 1 and 2 to assemble the remaining galouti kebab on crispy naan.
  4. Serve veg galouti kebab on crispy naan immediately.

veg galouti kebab video

Veg Galouti Kebab recipe with step by step photos

like veg galouti kebab recipe
  1. veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | then do try other kebab recipes also: 

what is veg galouti kebab made of?
  1. veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | is made using easily available ingredients in India:
    For The Galouti Kebab: 1 ½ cup soaked and boiled rajma (kidney beans), 1/4 cup crushed brown onion, 1 tbsp melted butter, 1 tsp ginger garlic paste, 1 tsp finely chopped green chillies, 2 tbsp roasted besan, 1 tbsp finely chopped mint leaves, 2 tbsp finely chopped coriander (dhania), 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder (optional), ½ tsp chaat masala, ¼ tsp garam masala, Salt to taste and oil for cooking. See the below image of list of ingredients for veg galouti kebab.
  2. For The Naan: 1/2 cup plain flour (maida), 1/4 tsp sugar, 2 tbsp curds (dahi), salt to taste, 1/8 tsp baking powder, A pinch of baking soda, 1/2 tsp black sesame seeds (kala til) and 2 tbsp melted butter for cooking. See the below image of list of ingredients for veg galouti kebab.
  3. To Be Mixed Together For Topping: 1/4 cup thick curds (dahi), 2 tbsp mayonnaise, 1 tbsp mint chutney and salt to taste. See the below image of list of ingredients for veg galouti kebab.

how to make veg galouti kebab
  1. Combine the boiled rajma (kidney beans) and 3 tbsp of water in a mixer and blend it till smooth.
  2. Transfer the mixture into a deep bowl.
  3. Add 1/4 cup crushed brown onions.
  4. Add 1 tbsp melted butter.
  5. Add 1 tsp ginger garlic paste.
  6. Add 1 tsp finely chopped green chillies.
  7. Add 2 tbsp besan (bengal gram flour).
  8. Add 1 tbsp finely chopped mint leaves (phudina).
  9. Add 1 tsp chilli powder.
  10. Add 2 tbsp finely chopped coriander (dhania).
  11. Add ½ tsp cumin seeds (jeera) powder.
  12. Add ½ tsp chaat masala.
  13. Add ¼ tsp garam masala.
  14. Add salt to taste.
  15. Mix very well using your hands. 
  16. Heat oil in the non-stick pan and allow it to heat. Meanwhile dip all your fingers of one hand in a bowl of water, take a portion of the mixture on your fingers and pat it lightly to form a 50 mm. (2”) diameter flat kebab.
  17. Place it immediately on the hot oil. Cook the kebabs, on a medium flame, till they turn golden brown in colour from both the sides.

how to make mini naan
  1. In a deep bowl, combine plain flour, sugar, curd, baking powder, baking soda and salt in a deep bowl. Mix well and knead into a soft dough, using enough lukewarm water.
  2. Cover the dough with a lid or wet muslin cloth and keep aside for 30 minutes. Divide the dough into 2 equal portions.
  3. Roll a portion of the dough into 175 mm. (7”) diameter circle. Sprinkle little black sesame seeds evenly over it, and roll again into 200 mm. (8”) diameter circle. Cut into 5 equal circles using a cookie cutter of approx. 37 mm. (1½“) diameter.
  4. Heat a non-stick tava (griddle) and cook the naan on one side till it puffs slightly. Turnover and cook it on the other side till it puffs a little and brush little butter evenly on both the sides and cook again till it is crisp on a medium flame for 2 minutes. Keep aside.

how to proceed to make veg galouti kebab
  1. Place a naan on a clean and dry surface.
  2. Place a kebab over it.
  3. Finally put a little topping over it.
  4. Arrange some pickled onion slices.
  5. Serve veg galouti kebab on crispy naan immediately.

tips to make veg galouti kebab
  1. Add roasted besan if you feel the kebab mixture is not binding well.
  2. You can also add little cashew powder in the mixture to enhance the flavour.
  3. Do not flip the kebabs continuously while frying otherwise it will break.
     

Nutrient values per piece
Energy49 cal
Protein1.1 g
Carbohydrates4.5 g
Fiber0.2 g
Fat3 g
Cholesterol4.8 mg
Vitamin A98.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0.7 mg
Folic Acid0.6 mcg
Calcium17.6 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium28.7 mg
Potassium9.3 mg
Zinc0.1 mg

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