Vegetarian Galouti Kebab with Soya and Rajma

Today, I am presenting the recipe for Vegetarian Galouti Kebab with Soya and Rajma, a recipe I have wanted to try for a very long time. This is a recipe from the famous Awadhi Cuisine from Lucknow in Uttar Pradesh. This rich cuisine of the Nawabs has always fascinated me because I hear people sing paeans in its glory! However, it is a predominantly meat-based cuisine and so it is quite a challenge to adapt it for vegetarians.

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Vegetarian Galouti Kebab

I have a soft spot for Kebabs and Tikkis, and so when the opportunity presented itself I decided to try a vegetarian version of the famous Awadhi speciality called Galouti Kebab. I researched many versions and found that Rajma and Soya were the most popular vegetarian replacements for the mince meat used in the traditiona Galouti Kebab.

So I decided to make a Vegetarian Galouti Kebab with Soya and Rajma. I am glad I tried this recipe (which is a bit labour intensive) because the results were superlative and my family loved the Kebabs.

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Vegetarian Galouti Kebab with Soya and Rajma

How to Make Vegetarian Galouti Kebab with Soya and Rajma

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Vegetarian Galouti Kebab with Soya and Rajma

Aruna

The famous Galouti Kebab of Awadhi Cuisine gets a vegetarian makeover with this recipe for a Vegetarian Galouti Kebab with Soya and Rajma. 

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Prep Time 6 hours hrs

Cook Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Appetizer, Snacks, Starter

Cuisine Awadhi Cuisine, Indian, Lucknow

Servings 20 Kebabs

Ingredients

  

1x2x3x

• 1/2 Cup Rajma
• 1/2 Cup Soya Granules
• 2 tbsp Roasted Chana Dal, Chutney Dal
• 2 Large Onions Should yield 1.5 cup raw paste
• 1" Piece Ginger
• 3 Large Cloves of Garlic
• 1-2 tsp Red Chilli Powder
• 1 tsp Garam Masala
• 1 tsp Amchur Powder
• 1/4 tsp Turmeric
• 1/4 tsp Kewra Water
• 1/2 tsp Cardamom Powder
• 8-10 Saffron Strands Soaked in 1 tbsp warm Water
• Salt to Taste
• Ghee or Oil for Shallow Frying Vegans use oil

Instructions

 

Soaking and Cooking the Rajma

• Soak Rajma in 2 cups of water for at least 6 hours.
• Pressure cook till just mashable.
• Drain all the water from the rajma.
• Pulse the Rajma in the grinder to get a coarse paste with some rajma just broken but not ground completely. This will add a nice texture to the kebabs.
• Set aside.

Preparing the Soya Granules

• Soak the soya granules in 2 cups warm water for 1 hour.
• Drain all the water from the granules.
• Squeeze any water that is left in the granules.
• Grind the soya granules to a rough powder.

Frying the Onion Paste

• Peel and cut the onion into large chunks.
• Grind the onion with the ginger and garlic to a smooth paste.
• Heat 2 tbsp oil or ghee in a heavy-bottomed pan.
• Add the onion-ginger-garlic paste.
• Over medium heat, stir-fry the paste till it is golden brown and the oil/ghee leaves the sides. Took me about 30 minutes.
• Set aside.

Making the Roasted Chana Dal Powder

• Grind the roasted chana dal into a fine powder.
• Set aside.

Making the Vegetarian Galouti Kebab with Soya and Rajma

• Mix together the ground soya, ground rajma, browned onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt. 
• Now add the saffron soaked water, kewra and cardamom powder. Mix well.
• Divide the dough into 20 portions.
• Roll each portion into a ball and press down between your palms to form a disc about 2.5" in diameter and 1/2" in thickness.
• In a pan, over medium heat, melt some ghee. 
• Add a few kebabs and shallow fry them till the side touching the pan is golden brown.
• Flip over and shallow fry the flip side till golden brown.
• Serve hot with Dahiwali Pudina Chutney.

Keyword Galouti Kebab, Vegetarian Galouti Kebab

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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Vegetarian Galouti Kebab | Awadhi Cuisine

Step-by-Step Recipe for Making Vegetarian Galouti Kebab with Soya and Rajma

1. Preparing the Rajma 
   1. Wash the Rajma well and then soak it in 2 cups of water for 6 to 8 hours. I soaked it overnight.
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   2. Pressure cook the soaked Rajma till it is just mashable.
   3. Using a colander, drain all the water from the rajma. I left the Rajma in the colander for about 10 mins.
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   4. Now grind the Rajma to a coarse paste such that it is essentially broken up into small bits. So you will get some paste with rajma bits. This adds a nice texture to the kebabs.
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   5. Set aside.
2. Getting the Soya Granules Ready
   1. In a large vessel, soak soya granules in 2 cups warm water for 1 hour. The soya granules expand a lot so make sure there is enough space.
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   2. Using a colander, first drain all the water from the granules.
   3. Then using your hands, squeeze any water that is left in the granules. This step is important because otherwise the water will make the kebab dough.
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   4. Using the chutney attachment, pulse the soya granules once to break them up.
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   5. Set aside.
3. Making the Roasted Chana Dal Powder
   1. Grind the roasted chana dal to a fine powder.
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4. Browning the Onion Paste
   1. Peel the onions and chop them into large pieces.
   2. Peel the ginger and garlic.
   3. Grind the chopped onion, ginger and garlic to a smooth paste. Do not add any water.
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   4. Add 2 tbsp oil/ghee to a heavy-bottomed pan and heat it over medium heat.
   5. To the heated oil/ghee, add the ground onion-ginger-garlic paste.
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   6. Over medium heat, stir-fry the onion paste till it is golden brown and the oil/ghee leaves the sides. Took me about 20 minutes.
   7. Set aside the browned onion paste.
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5. Making the Vegetarian Galouti Kebab with Soya and Rajma
   1. Mix together the Soya, Rajma, browned onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt.
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   2. Add the saffron soaked water, kewra, and cardamom powder. Mix well.
   3. Set aside to rest for about 15 minutes. I refrigerated it overnight and left it out for 1 hr after taking it out of the refrigerator.
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   4. Divide the Galouti Kebab dough into 20 equal portions.
   5. Roll each portion into a ball and then press down between your palms to form a disc about 2.5″ in diameter and 1/2″ in thickness.
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   6. In a pan, over low-to-medium heat, melt some ghee.
   7. Add a few kebabs and let the kebabs shallow fry for 2-3 minutes.
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   8. Using a spatula, check if the side touching the pan is golden brown. The kebabs soften as they cook so be careful when you flip them.
   9. Flip over and shallow fry the flip side till golden brown. Drizzle a little ghee along the edges, if required.
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   10. Serve hot with Dahiwali Pudina Chutney.

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Vegetarian Galouti Kebab with Rajma and Soya Granules

Awadhi Cuisine is the theme for the 115th Foodie Monday Blog Hop, and this wonderful recipe for a Vegetarian Galouti Kebab with Soya and Rajma is my contribution. See what my fellow bloghoppers are upto at:

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