Galouti Kebab is a popular dish from the northern region of India, particularly from the city of Lucknow. Traditionally, Galouti Kebab is made with minced meat, and it is known for its unique and melt-in-your-mouth texture. However, with the increasing popularity of vegetarian and vegan cuisine, several variations of Galouti Kebab have emerged that use plant-based ingredients instead of meat.
Rajma Galouti Kebab is one such version that uses kidney beans instead of meat. It is an excellent option for those who follow a vegetarian or vegan diet, and it is also gluten-free. This recipe is simple to make, and the kebabs are delicious, flavorful, and have a soft texture that will melt in your mouth.
Ingredients:
- 1 cup rajma (kidney beans), soaked overnight
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon roasted gram flour (besan)
- 2 green chillies, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- Oil for frying
Instructions:
- Start by boiling the soaked rajma in a pressure cooker with enough water and a pinch of salt until it is soft and cooked thoroughly. It should take around 20-25 minutes on medium heat. Alternatively, you can also boil the rajma in a pot on the stove for about 1-2 hours until it is soft and tender.
- Once the rajma is cooked, drain any excess water and let it cool down.
- In a pan, heat a tablespoon of oil and add the chopped onions. Sauté them until they turn translucent and slightly brown. Add the ginger-garlic paste and green chillies and continue to cook until the raw smell of the paste disappears.
- Add the cumin powder, coriander powder, and garam masala powder to the pan and mix well. Cook for another 2-3 minutes.
- Once the spice mix is cooked, turn off the heat and let it cool down.
- In a large mixing bowl, mash the cooked rajma until it forms a smooth paste. Add the cooled spice mix to the bowl and mix well.
- Add the roasted gram flour and salt to the bowl and mix again. The flour will help to bind the mixture and give it a nice texture.
- Once the mixture is well combined, divide it into equal portions and shape them into round patties.
- Heat a non-stick pan or a griddle and add a tablespoon of oil. Once the oil is hot, add the rajma patties to the pan and fry them on medium heat until they are golden brown on both sides. It should take about 3-4 minutes on each side.
- Serve hot with mint chutney, onion rings, or any other dip of your choice.
Tips:
- Soaking the rajma overnight will help to reduce cooking time and make it easier to digest.
- Use a non-stick pan or a griddle to fry the kebabs as it will require less oil and prevent sticking.
- If you want to make the kebabs ahead of time, you can shape them into patties and freeze them. Just thaw them before frying.
- You can also use canned kidney beans if you are short on time, but be sure to rinse them thoroughly before using them.
- Adjust the spice level according to your taste. If you prefer a milder flavor, reduce the amount of green chillies and garam masala powder.
- Adding roasted gram flour to the mixture is optional, but it helps to give the kebabs a nice texture and prevent them from falling apart.
Rajma Galouti Kebab is a delicious and healthy alternative to the traditional meat-based kebab. It is packed with protein and is a perfect appetizer or snack for parties or get-togethers. The recipe is simple to make and can be easily customized to suit your taste preferences. So next time you’re in the mood for some kebabs, try this vegetarian version and enjoy the unique and melt-in-your-mouth texture of Rajma Galouti Kebab!