Welcome to the irresistibly delicious and surprisingly easy-to-make Galouti kababs recipe that is a vegetarian version of the famous Awadhi meat Galouti Kababs. These nutritious Veg Galouti kababs are bursting with myriad flavors and textures from the exotic ingredients that form them.
You can serve these unique delicacies at your next party, as they cater very well to a larger crowd too.
What is Veg Galouti Kabab
Galouti Kababs or ‘galawati’ kababs derive their name from the term ‘galouti,’ which means ‘melt in the mouth.’ These kababs are soft from the inside but crispy from the outside, and they exude flavors and textures to die for!
These Galouti kababs are addictively delicious snacks prepared with Kidney beans and potatoes. The aromatic spices added to the recipe offer various exotic flavors that entice the taste buds.
Other ingredients like ginger and garlic paste bring in a distinct spiciness, without which the recipe would not taste the way it does.
Rajma Galouti kababs are shaped into patty-shaped kababs after preparing the mixture. These are then deep fried, pan-fried, or air-fried for a healthier version.
This energy-boosting appetizer, high in protein content, is a perfect accompaniment to the evening tea or coffee.
Well, your picky kids will also love to devour these tender yet incredibly delicious kababs and come back for more. So, this makes it a family favorite all in all!
Reasons You’ll ♡ Veg Galouti Kabab
These veg Rajma Kababs 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. Furthermore, this recipe is —
- Prepared with everyday pantry staples
- Full of flavors and nutrition
- Completely customizable
- Can be made more nutritious with the addition of your preferred veggies
- It is an excellent alternative to the non-vegetarian kababs!
And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card.
So let’s begin with our venture, explore the ingredient list, and give our taste buds a wonderful savory surprise.
Veg Galouti Kabab Ingredient List
Rajma — Kidney beans/ Rajma form the base ingredient for this recipe of Veg Galouti Kababs. They give structure, texture, and flavor to the recipe.
Potato — Boiled potatoes lend creaminess to the kabab mixture and act as the binding component that helps shape the kababs.
Cashews — Toasted cashews lend a smoky taste and rich texture to the kababs.
Ginger-Garlic pastes — This paste is added to the kabab mixture for intense flavors and to enhance the recipe’s overall taste.
Kashmiri Chili — It lends a beautiful color to the recipe and makes it truly irresistible.
Cornstarch — It soaks excess moisture from the kabab mixture and helps in the better binding needed for shaping the kababs.
Onions — Fried onions deliver an extra umami punch to the recipe besides the distinctly sweet and aromatic spice.
Spices — Stone flower, Black cardamom, Black peppercorns, Coriander seeds, Green cardamom, Cinnamon stick, Mace, Black cumin seeds, Nutmeg, and Cloves are used for that enticing punch of spiciness and an array of flavors that take the Rajma galouti kebab recipe to an altogether another level.
Rose Petals — The rose petals lend their distinct aroma and flavor to the kababs.
Recipe Tips and Variations
Make a moisture-free kabab mixture — I highly recommend draining the kidney beans to avoid excess moisture in the kabab mixture. If any moisture is left behind, it will be difficult to shape them up, and they may also fall apart in the oil while frying.
Cold potato magic — Previously boiled, cooled, and chilled potatoes work best for making the kababs as they blend well in the mix and do not get mushy. Therefore, it is best to boil the potatoes one day in advance and refrigerate. This will also save time when you are shaping the Rajma galouti kababs.
Best time to add salt to the mixture — Do not add salt to the kabab mixture long before shaping/ frying them. If the mixture is allowed to sit for too long after adding the salt, the potatoes will release moisture, and the mixture will get soggy.
For the well-shaped uniform kababs — An ice cream scoop can play a convenient hack for shaping uniform-looking kababs as you can have similar and perfectly-shaped veg galouti kababs.
Substitute for potatoes — You may prefer substituting potatoes with other veggies to make these delicious kababs. If so, you can add sweet potatoes or butternut squash and make your kababs healthier and tastier! However, pump up on the spice level to balance the sweetness of the sweet potato or butternut squash and carve out the most delicious Galouti kababs.
Using Potli Masala — You can easily avoid the long list of spices mentioned in the ingredient section and use ¾ of the Potli Masala for the same purpose.
For an ethereal flavor — This recipe uses oil for pan-frying the Galouti Kababs. However, you can cook these kababs in pure homemade ghee for an in-depth, well-rounded flavor.
Cooking options for the delicious kababs — This recipe of Rajma Galouti Kababs is for the shallow fried kababs. You can pan-cook or even air-fry these delicacies for a healthier version.
To fix the moist kabab mixture —The success of these delicious kababs depends on the best preparation of the mix. If the mixture is too sticky, the kababs will break when shallow frying or flipping. To fix this, add some more cornstarch or roasted besan and mix it well. Now, cook them over a medium-low flame until the kababs are crispy, well cooked on both sides, and soft on the inside.
Versatile recipe — These kababs are purely customizable and have endless variations. It can be turned into healthier kababs by adding veggies like carrots, green beans, peas, bell peppers, etc., to make it a healthier and protein-rich kabab recipe. Try the variations; I am sure you will love making these kababs repeatedly.
An excellent choice for lunch — These Rajma Galouti Kabab make great lunches, too, as they are full of health and nutrition. Pack these for lunch, and you will have a filling and healthy meal to keep you kicking through the day.
Some extra crunch — To make these delicious kababs crunchier and more fun to eat, you can add some breadcrumbs to the mixture. Breadcrumbs will also soak away any extra moisture in the mix and help better shape the kababs.
Shaping perfectly — The trick to the firm and perfectly made kababs is to pack them firmly when shaping the mixture as kababs.
Do not press while cooking — When cooking the veg galouti kabab, ensure not to press them with the spatula, or they will lose their texture.
Let me know what you think!
These savory Galouti Kababs with the melt-in-your-mouth texture are sure to win your heart and set your taste buds craving for another plateful.
If that sounds interesting, then let’s dive in and make our perfectly crispy and heavenly delicious Galouti kababs!
Should you make this Veg Galouti Kebab, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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Follow Step-by-step Instructions to make the best Veg Galouti Kabab
Veg Galouti Kabab
GALOUTI KEBAB SPICE MIX
- 1 teaspoon Stone flower powder , Dagad Phool (Pathar Phool)
- 3 – Whole Black Cardamom , Sabut Kali Elaichi
- 5 – Green Cardamom , Hari Elaichi
- 2 inches Cinnamon Stick , Dalchini
- 2 – Mace, Whole , Javitri
- 1½ teaspoons Coriander seeds , Sukha dhaniya
- 1½ teaspoons Black Peppercorns , Sabut Kali Mirch
- 3 – Cloves , Laung
- 1 teaspoon Shahi Jeera , Black cumin seeds
- ½ teaspoon Nutmeg Powder , Jaiphal
- 1 teaspoon Edible dried rose petals
FOR KEBAB MIXTURE
- 1½ cups Kidney Beans , boiled
- 1 medium Potato , boiled and peeled
- 2 small Green Chilies
- 12 – Cashews , toasted
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ¾ teaspoon Kashmiri Red chili powder
- 3 tablespoons Fried onions or Birista
- 2 tablespoons Cornstarch , or roasted besan ( chickpea flour)
- 3 tablespoons Cilantro leaves
- – – Salt to taste
- – – Ghee/oil for frying
SOAK KIDNEY BEANS
- Sort through the kidney beans to remove all the pebbles and gritty things.Rinse the beans under tap water. Rub the grains between your fingers to get rid of all the residues. Transfer the rinsed lentils to a clean bowl. Soak the beans in enough water to cover them by about an inch. Soak the kidney beans in clean water for 6-8 hours or overnight.
- The kidney beans will expand and double in size as they take in water. So make sure you submerge the beans with several inches of water to allow room for their expansion.
- Drain the water completely. Transfer the soaked beans to a strainer and rinse them thoroughly under the tap water.
- Transfer the kidney beans to the Instant Pot insert and pour in water. Make sure the beans are covered with water.
- Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 8 minutes.
- Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.
- Take a fine-meshed sieve and drain the cooked beans.
- Spread the cooked kidney beans on a kitchen towel and let them air dry. Tip — I highly recommend drying the cooked kidney beans to avoid excess moisture in the kabab mixture.
DRY ROAST SPICES
- Combine whole spices in a heavy-bottomed wide pan. Sauté them for 3-4 minutes over medium heat until lightly brown. Do stir frequently to avoid burning the spices.
- Once the whole spices are cooked and fragrant, lower the heat, and add shahi jeera. Sauté it for a minute.
- Stir, turn off the heat, and add dried rose petals to the roasted spices.
- Take the pan off the flame and allow the spices to cool completely.
- Transfer the completely cooled roasted spices to a blender and blend until powdered.
- Now, transfer this spice mix through a fine strainer.
- Sift the galouti kebab spice mixture through the fine sieve and discard what’s left in the strainer. Set it aside.
PREPARE VEG GALOUTI MIXTURE
- Add toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves to a food processor.
- Pulse the food processor a couple of times to blend the mixture. The pulsed mix should resemble a coarse meal and be grainy in texture.
- Add the boiled rajma ( kidney beans) to the food processor.
- Blend the mixture a couple of times until it becomes smooth and has a paste-like consistency.
- Combine the pulsed Rajma mix and boiled mashed potato in a large mixing bowl.
- Add salt, red chili powder, cornstarch, or roasted besan ( read tips above) to this mix and blend until all the ingredients are thoroughly combined.
- Cover and chill the Galouti kebab mixture in the refrigerator for 30 minutes for better shaping. When refrigerated, the kebab mixture gets slightly stiff, so it is easier to shape it into kebabs or patties.
- Once the kebab mixture is chilled, scoop golf-sized balls out of the mix and form them into round kababs. Repeat the process until all the kababs are shaped out of that mixture.
COOK THE KABABS
- Heat oil in a skillet, add veg galouti kebab to the skillet, and shallow fry them.
- Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side. Once evenly brown, remove them from the skillet, drain them on paper towels and continue cooking the rest of the kebabs. These kebabs are succulent from the inside and are pan-fried to a crispy perfection from the outside.
- Serve warm. I am sure these homemade kababs will impress your family and friends with the flavors and nutrition they offer!
Frequently Asked QuestionsCan I store these Galouti Kababs? Yes, you can store the leftover kababs in the refrigerator for up to 5 days. When needed, just reheat them in a pan until warmed through and serve with the chutney or dip of your choice. Can I freeze these Galouti Kababs? Yes, you can freeze the cooked as well as the uncooked kababs in the freezer. Follow the below steps for freezing the leftover Galouti kababs:
- Wrap each kabab with a cling sheet and place them in a Ziploc bag.
- Now, it is ready to be stored in the freezer for up to 3 months.
- When needed, reheat from frozen without thawing. Place in a pan and reheat on medium heat until warm and ready to serve.
- Simply pat the shaped kebabs with a bit of flour and wrap them individually with a cling sheet.
- Now, place small wax paper sheets between these wrapped kababs and freeze them.
- For freezing, put them in Ziploc freezer bags and use them as required for up to a month.
- Defrost the uncooked kebabs entirely before cooking them up.
Gently flip to the other side, brush with oil (if needed), and cook for another 5-6 minutes. You have the golden, crispy, and delicious kababs ready with you to serve and devour! How can I serve these Galouti Kababs? These Galouti kababs are super tempting and can be served in various creative ways to enjoy them thoroughly. Here are a few ideas for serving these savory treats —
- As a wrap — You can wrap these kababs in tortillas and serve them with a healthy salad and onion rings along with a chutney or a dip of your choice.
- As Kathi Rolls — You can also wrap them in a paratha to make a filling and healthy Kathi roll.
- With salads — You can also top your quinoa salad with these delicious kababs for a protein-rich meal.
- As an appetizer — These Gaouti kababs are excellent appetizers as well. Try these at home today, serve with your favorite dip or chutney, and delight your family with a healthy and delicious starter.
- Make the Rajma kababs mixture as explained in the recipe.
- Shape them into small patties/ kababs.
- Now, wrap them up with a cling sheet and place them in the refrigerator, collected together in a large Ziploc bag. You can use them for the next 3 days.
- When you need them for your party, cook them before your guests arrive, as per the instructions given in the recipe. You can even surprise your unexpected friends with these delicious kababs and make their day!
- Make them a day before the party/gathering and find yourself with the luxury of more time for other party preparations while they freeze in the refrigerator.