Veg Version Of Galauti/Galawati Kabab | How to make Veg Version Of Galauti/Galawati Kababby Pari VasishtCreated on 30th Jul 2015

  • Veg Version Of Galauti/Galawati Kabab, How to make Veg Version Of Galauti/Galawati Kabab
Veg Version Of Galauti/Galawati Kababby Pari Vasisht
  • Veg Version Of Galauti/Galawati Kabab | How to make Veg Version Of Galauti/Galawati Kabab (86 likes)

  • By Pari Vasisht
    Created on 30th Jul 2015

About Veg Version Of Galauti/Galawati Kabab

Galauti Kebab is authentically a Non Vegetarian Kebab made from minced meat but here I have tried to get the same texture using jack fruit to make a vegetarian version.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves6People
Veg Version Of Galauti/Galawati Kabab

Ingredients

  • 4 cups of cubed Jackfruit
  • 1/2 cup of Bengal gram lentils/
  • chana daal soaked in water for half an hour
  • 1tsp Oil
  • 5-6 Green chilies (mine were not very spicy)
  • 4-5 Garlic cloves use thick ones
  • 1-1/2 ” piece Ginger
  • 1 tsp. freshly pounded Cardamom powder
  • 1/2 tsp Garam masala
  • 1-1/2 tsp Red chilli powder
  • Salt to taste
  • more Oil for shallow frying

Steps

  1. Add jackfruit and lentils to pressure cooker and pressure cook for 3 whistles. Wait till the pressure settles down. Cook on low flame for 15-20 minutes until water gets completely absorbed.
  2. In a pan add teaspoon of oil and fry green chilies, garlic and ginger. Grind these upon cooling. Grind cooked jack fruit and lentils to thick paste.
  3. Add ginger-garlic-chili paste to this along with cardamom powder, garam masala and red chili powder. Grind until smooth.
  4. If you feel the mixture is hard, add water to soften it. Season with salt. Combine and divide the mixture into 25 equal portions. Flatten and shape them into a patty.
  5. Add 2 tbsp. of oil to a non-stick pan and place 4-5 patties depending on size of the pan. By gently flipping, cook on medium flame until they turn nice brown on both the sides.
  6. Carefully handle while flipping as these kebabs are remarkably soft and get broken easily.
My Tip: Serve hot with green chutney mixed with curds, onion slices and lemon slice.