Vegetarian Galauti kebabs

Vegetarian Galauti kebabs

Vegan protein Galauti Kebabs

Tender kababs that will completely melt in your mouth. vegan starter prepared with kidney beans (rajma)mixed with soya granules spiked with herbs and aromatic spices slowly cooked until golden tender juicy kababs. They can be made well in advance kept in fridge or frozen for future use. They make ideal vegetarian starter or kids tiffin snack. Add it in your weekly planner then its easy to prep and becomes a quick fix snack recipe. Read further to know how.

Kababs are small tender bite-sized vegetarian or non-vegetarian protein cake spiked with Indian spices and slow cooked on a tava(a flat utensil) with ghee or oil. Kebabs are generally cakes made out of minced protein. There are different kinds of kebabs namely galouti, kakori, tangri, Afghani, and others, in form of tikkas (unminced) like tikka masala, malai, hariyali and others. Ideal for a party snack or a healthy kabab to eat during monsoon while sipping Irani / masala chai.

Original galauti kababs originate from Lucknow, that is made using tender mincemeat grounded three-four times spiked with spices that are slowly cooked on Tawa. Lucknow is most famous for its meaty kebab delicacies like Patili Kabab, Tunday Kebabs, Galouti Kebabs are world famous.

This recipe is the vegetarian version of the kebabs. This recipe uses meat alternative soya granules and kidney beans. This tweaked recipe can be easily made in any Indian kitchen.

Soya contains essential amino acids. Amino acids are the building blocks to create protein. Protein is a macronutrient that the body needs in large amounts for cell repair, immune function, and muscle growth. Soya chunks/granule has a very high concentration of iron. Being deficient in iron can lead to physical weakness, fatigue and a compromised immune system. Therefore, soya is essential for growing kids.

Kids often fuss about eating soy, this recipe incorporates them beautifully that kids enjoy eating without fuss. I have the testimony of many young mothers how their fussy toddlers enjoyed the kababs.

Ingredients & Preparation

•        Soaked - boiled & drained rajma or kidney beans – 1 cup

•        Boiled and drained soya granules – ½ cup

Alternatively: Use soya chunks (soya nugget). Simply grind soya chuncks in a mixer until it reaches granule like consistency. Follow the same method of the boil and drain before putting into the blender.

·         Chopped onion – 1 medium size

·         Garlic – 3-4 pods

·         Ginger – ½ inch

·         Soya flour or gram flour/besan – 2 tbs

·         These are healthier option to bind alternatively use cornflower.

·         Chopped coriander leaves -  Approx 2 tbs  

·         Chopped green chili -  to taste

·         Amchoor powder (dry raw mango powder) – 1 tsp - to taste

·         Salt – 1tsp- to taste

·         Red/green chili powder –1/4 tsp - to taste

Dry Spices

·         Cumin seeds - 1tsp

·         Black cardamom - 2 pod

·         Mace -½ of whole

·         Whole black pepper – 6 pieces

·         Clove – 6 pieces

Frying

·         Ghee – 2 Tsp

·         Vegetable oil for shallow frying – 6 tbs

Garnish (optional)

·         Onion rings & coriander leaves

·         Sprinkle Amchoor powder or chat masala

·         Sprinkle Rock salt

Serve with

·         Ketchup & mint chutney

·         Masala or Irani Tea

Directions

Step 1 Soak, cook & drain Rajma

First, soak the rajma for at least 8 hours. After the soaking period, cook the rajma in a pressure cooker (on high flame till 5 to 6 whistles, turn the heat to low then simmer for about 20 minutes)with 2 ½ cups of water & 2tsp salt until very soft. To check if it’s done press the rajma between your fingers, it should mash easily. Once the rajma is cooked through completely, drain the excess water. ( use the water as stocks in soups or to cook rice/vegetable.

Tip: For best results soak boil and drain a day before & refrigerate so they become little dry.

Step 2 boil the Soya granules

Take ½ cup of soya granules put then in 1 ½ cup of boing water with ¼ tsp salt and cook for 4-5 minutes. Drain the water. Squeeze the water from soya granule by pressing it between your palms.

Step 3 Chop

Finely chop ginger, garlic, onion, coriander.

Step 4 Roast and grind

Roast the dry spices on a flat pan for 30 seconds then grind them into a fine powder. Pass it through a sieve to get a fine powder.

Step 5 Saute

Sauté finely chopped onion ginger garlic in 1 tsp of vegetable oil until golden brown and the raw smell ends.

Step 6 Mash

Mix rajma and soya granule in a big bowl and Mash the mixture using a masher or a blender.

Step 7 Get it together

To the soya rajma mix, add the saute onion ginger garlic mix, dry ground spices, roasted gram flour, salt, green chilies, Amchoor powder, coriander.

Step 8 Mix and shape

Mix together and give them the flat round (1-inch diameter) shape or the desired shape.

Step 9 Rest

let it rest for at least 10 min- 30 min. At this point, they can be stored in a zip lock bag and stored in the freezer up to a week for future use.

Step 10 Shallow fry

Pour vegetable oil on a flat pan on high after the oil is hot enough place the kebabs in the pan. Cook on medium flame for approximately 5 minutes one side. Check after 4 minutes.

Step 11 Turn over           

Add ghee after 2 minutes. Turn it over if it has attained the golden brown color. Add more ghee for the other side. Cook for another 5 minutes till the other side turns golden brown.

Step 12 Serve hot

Take it off the flame serve hot. Sprinkle some amchoor or chat masala and rock salt over it. Garnish with onion cut into rings. Serve with ketchup or green mint chatani.

Note: The quantity of the chili in the recipe is for mildly spiced kebabs. Adjust the green and red chilies as per your taste.

Abbreviation

Tbs- Tablespoon             

Tsp – Teasespoon