Veg Galawati Kebab

Veg Galawati Kebabs are a delectable vegetarian version of the classic Galawati Kebabs, renowned for their unmatched tenderness and robust flavors. Made with a blend of cooked chana dal, yellow moong dal, mashed potatoes, and an array of aromatic spices, these kebabs offer a melt-in-the-mouth texture and a burst of savory goodness with every bite. Shaped into patties, coated with breadcrumbs and fresh herbs, and shallow-fried to golden perfection, Veg Galawati Kebabs are a delightful treat that pairs wonderfully with mint chutney and sliced onions.

Here’s a recipe for Veg Galawati Kebab:

Ingredients:

For the kebab mixture:

• 1 cup soaked and drained chana dal (split Bengal gram)
• 1 cup soaked and drained yellow moong dal (split yellow lentils)
• 2 medium-sized boiled potatoes, mashed
• 1 large onion, finely chopped
• 2-3 green chilies, finely chopped
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped mint leaves
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons roasted gram flour (besan)
• 2 tablespoons melted ghee or clarified butter
• Oil for frying

For the kebab coating:

• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped mint leaves
• Salt to taste

Instructions:

1. Rinse the soaked chana dal and moong dal under cold water and drain well.
2. In a pressure cooker, cook the rinsed dals with enough water until they are soft and mushy. Allow the pressure to release naturally, then drain any excess water.
3. Transfer the cooked dals to a mixing bowl and let them cool slightly.
4. To the bowl of cooked dals, add mashed potatoes, chopped onions, green chilies, coriander leaves, mint leaves, ginger-garlic paste, garam masala, red chili powder, coriander powder, cumin powder, salt, roasted gram flour, and melted ghee. Mix everything well to combine.
5. Once the mixture is well combined, use a hand blender or food processor to grind the mixture to a smooth paste. Alternatively, you can mash it thoroughly with your hands.
6. Divide the mixture into equal portions and shape them into round kebabs. You can also flatten them slightly to give them the traditional Galawati kebab shape.
7. In a shallow plate, mix breadcrumbs, chopped coriander leaves, mint leaves, and salt for the coating.
8. Roll each kebab in the breadcrumb mixture, ensuring they are evenly coated.
9. Heat oil in a non-stick pan or skillet over medium heat. Once the oil is hot, carefully place the kebabs in the pan and shallow fry them until golden brown and crisp on both sides.
10. Once fried, remove the kebabs from the pan and place them on a plate lined with paper towels to drain any excess oil.
11. Serve the Veg Galawati Kebabs hot with mint chutney, sliced onions, and lemon wedges.

Enjoy your delicious Veg Galawati Kebabs!