In the world of snacks, kebab is renowned for its flavorful, melt-in-your-mouth flavour. By adding spices to the preparation, they become more Indian than anything else. In the Indian setting, there are numerous non-vegetarian alternatives, ranging from Shami kebab to Seekh kebab. In fact, vegetarian variants with Indian roots like Hariali Kebab, Paneer Tikka, and Dahi Ke Kebab exist today.
Kebabs are becoming irresistible, after all. Indians love kebabs, which come in a variety of shapes and sizes, including Galouti Kebabs, Shami Kebabs, Dahi Kebabs, and Hara Bhara Kebabs. Due to the abundance of options accessible everywhere, choosing one is usually easy for non-vegetarians, however vegetarians use to find it challenging to survive. But not anymore with a plethora of vegetarian options available. Sangri Ki Shikampuri, a vegetarian version of the meat kebab, has become a speciality dish at numerous Rajasthan fine dining restaurants in an effort to appease the latter. We say it's time for some kitchen dating!
This traditional Rajasthani cuisine will conquer hearts and bring the flavour of Rajasthan to your kitchen. A vegetarian dish called ker sangri is made using ingredients including green beans, asafoetida, and red chilli powder. This tastes best when paired with steaming rice, chapatis, and curd. To elevate your eating experience, we are providing Ker Sangri Ki Galouti or shikampuri, a delightful mix of cuisines. We are confident that your family and friends will enjoy this dish if you serve it with chutney at your next get-together.
Ingredients:
10 tbsp Sangri
2 tbsp Channa dal
2 tsp Whole garam masala
1 tsp Whole red chilli
1 tsp Rose water
Salt To taste
2 tsp Onion
1 tsp Red chilli powder
2 tsp Coriander leaves
1 tsp Roasted chana dal
2 tsp Processed cheese
2 tbsp Ghee
Method:
Soak sangri for an hour in water. Ghee should be heated before being mixed with red chilli and entire spices. Then include salt, chana dal, and sangri. Cook until all of the sangri's water has evaporated. Take it off the heat and let it cool. Blend the ingredients into a fine paste and season with salt and rose water, to taste. You can add roasted channa flour to the mixture if it becomes too soft. Make equal-sized balls, then stuff with cheese. Galettes can be formed using a press, then shallow-fried in ghee until golden brown. With mint chutney, serve hot.
Quick Tips
Make a kebab batter without any moisture — To prevent the mixture from becoming too moist, drain it. It would be challenging to shape them and they can crumble while frying if any moisture is left behind.
The finest potatoes to use for the kababs are previously boiled, cooled, and refrigerated ones since they combine nicely with the mixture and do not get mushy. It is therefore advisable to boil the potatoes a day in advance and store them in the fridge. Additionally, you'll save time while forming the galouti kebabs if you do this.
Best time to add salt to the mixture: Add salt just before forming or frying the kebabs. After adding the salt, the mixture should not be let sit for too long because the potatoes will release moisture and make the mixture mushy.
An ice cream scoop can be a useful trick for shaping uniform-looking kebabs so that you can have identical and properly shaped veg galouti kebabs.