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Makai Galouti Kebab


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Makai Galouti Kebab

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A vegetarian adaptation of the galouti kebab. The specialty of a galouti kebab is its ability to completely melt in your mouth and this Makai Galouti Kebab does just that.

Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding. Make sure you finely chop and brown the onions well before adding to the mixture since this gives the kebabs an unmatched flavour.

Serve steaming hot Makai Galouti Kebab with Green Chutney.

We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course.

Enjoy how to make Makai Galouti Kebab recipe with detailed step by step photos and video below.

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Makai Galouti Kebab recipe - How to make Makai Galouti Kebab

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 kebabs
Show me for 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 onions
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled 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 water
bread crumbs for rolling
oil for deep-frying

For Serving With Makai Galouti Kebab
 green chutney
Method

For makai galouti kebab
    For makai galouti kebab
  1. To make makai galouti kebab, heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
  2. Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
  3. Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
  4. Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
  5. Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
  6. Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
  7. Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
  8. 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.
  9. Serve the makai galouti kebab hot with green chutney.

Makai Galouti Kebab Video by Tarla Dalal's Team

Makai Galouti Kebab recipe with step by step photos

Other Kebabs:
  1. If you like this Makai Galouti Kebab recipe, You can try out other Kebab recipes from our collection like:  

How to make Makai Galouti Kebab
  1. To make Makai Galouti Kebab,first blend the sweet corn kernels finely in a mixer and keep aside.
  2. 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.
  3. Mix well and sauté on a medium flame for 30 seconds.
  4. Add the onions for the desired pungency. Make sure they are chopped up finely.
  5. Mix well and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
  6. Now add the coarsely crushed sweet corn.
  7. Also add the grated paneer. This is what gives softness and creaminess to the Makai Galouti Kebabs.  
  8. Now add the potatoes. These are first boiled, peeled and then mashed.
  9. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  10. Now add the salt to taste.
  11. Then add the turmeric powder.
  12. Finally, add the garam masala.
  13. Mix well and cook on a medium flame for another 3 to 4 minutes.
  14. Add the coriander and mix well.
  15. Transfer to a plate and keep aside to cool completely.
  16. Meanwhile, add the maida to a small, deep bowl.
  17. To it, add ½ cup of water.
  18. Mix well using a whisk to form a paste. This mixture is used to dip the kebabs in before deep frying.
  19. Divide the mixture into 6 equal portions.
  20. 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.
  21. Keep the maida mixture and the breadcrumbs ready side by side. Dip one kebab in the plain flour mixture.
  22. Remove it and roll in the bread crumbs till it is evenly coated from all the sides.
  23. 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.
  24.  Deep-fry the kebabs till they are golden brown in colour from all the sides.
  25. Drain on absorbent paper.
  26. Serve the Makai Galouti Kebab hot with green chutney and tomato ketchup.
Accompaniments

Dahi Wali Hari Chutney, Mint Curd Onion Chutney 
Fresh Garlic Chutney 
Khajur Imli ki Chutney 
Mint Chutney, Pudina Chutney 

Nutrient values (Abbrv) per kebab
Energy147 cal
Protein4.2 g
Carbohydrates18.9 g
Fiber0.7 g
Fat6.4 g
Cholesterol0 mg
Sodium3.9 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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Reviews

Makai Galouti Kebab
5
 on 23 Feb 16 10:23 AM


Tried the recipe.came out fabulous.but I didn''t fry it.cooked it on the tava.was still very tasty
Reply
| Hide Replies
Tarla Dalal    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.
Reply
23 Feb 16 12:01 PM
Makai Galouti Kebab
5
n_katira
 on 19 Dec 12 09:20 AM


i tried it for a party last week and it was really appreciated by all. a sure hit recipe.
Reply