The famous Galouti Kebab of Awadhi Cuisine gets a vegetarian makeover with this recipe for a Vegetarian Galouti Kebab with Soya and 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.
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.
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.
Grind the roasted chana dal into a fine powder.
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.