About the Recipe
This is a vegetarian take on the classic Galouti Kebab - designed to replicate the softness, richness, and aromatic depth of the original while using only vegetarian ingredients. The structure is built around rajma for body, fried onions for sweetness, and fat for richness, combined with tenderizing agents like raw papaya.
The dish is elevated further with a crisp turmeric tuile for contrast and a soft paratha that acts as the base - turning it into a complete plated experience balancing softness, crunch, aroma, and richness.
Ingredients
(A) Veg Galouti Kebab
Framework
Rajma: 200 g (dry)
Onion: 150 g
Chana dal: 35 g
Fat & Enrichment
Ghee: 2 tbsp
Cashew paste: 2 tbsp
Tenderizer & Binding
Raw papaya powder: 2 tsp
Potato starch: 2 tbsp
Aromatics
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Green chilli: ½ tsp
Spices
Black pepper: ¾ tsp
Nutmeg: A pinch
Mace: A pinch
Cardamom: ½ tsp
Hing: ¼ tsp
Kewra water: ½ tsp
(B) Soft Paratha
Maida: 250 g
Salt: 4 g
Ghee: 20 g
Turmeric: 1 g
Warm Milk: ~140 ml (adjust as required)
Sugar: 5 g
Saffron: A pinch
(C) Turmeric Tuile
Rice flour: 20 g
Corn starch: 10 g
Water: 100 g
Oil: 20 g
Turmeric: A pinch
Isomalt: 10 g
Hing: A pinch
Preparation
(A) Veg Galouti Kebab
Step 1
Soak rajma and chana dal overnight.
Step 2
Cook both until very soft (slightly overcooked is ideal for texture). Blend into a smooth paste.
Step 3
Fry onions in ghee and blend into a paste.
Step 4
Dry roast all spices lightly in a pan and then grind them to a powder.
Step 5
In a bowl, combine rajma paste, onion paste, cashew paste, ginger, garlic, chilli, spice mix, kewra water, and salt. Also add raw papaya powder and mix well.
Step 6
Rest the mixture for 30 minutes. (Add potato starch only if needed for binding.)
Step 7
Shape into kebabs and pan sear gently in ghee/oil until cooked.
(B) Soft Paratha
Step 1
Mix warm milk with saffron, turmeric, sugar, and salt.
Step 2
Add maida and knead into a soft dough with ghee.
Step 3
Rest the dough for 30 minutes.
Step 4
Roll it into a roti (preferably keep it thin).
Step 5
Cook quickly on a hot tawa. Avoid heavy browning to keep it soft.
(C) Turmeric Tuile
Step 1
Blend rice flour, corn starch, water, oil, turmeric, hing, and isomalt together.
Step 2
Spread thin or pour into silicone molds.
Step 3
Cook on a pan or bake until crisp.