By Ujjainee Roy
August 20, 2024
Galouti kebabs, traditionally made with minced meat, are known for their melt-in-the-mouth texture and rich, aromatic flavors. However, for those who prefer a plant-based diet, this classic Awadhi dish can be transformed into a delightful vegan treat without compromising on taste or texture. The vegan version uses ingredients like lentils, vegetables, and spices to replicate the depth of flavor and soft texture. Let's look at the recipe.
– 1 cup of chana dal – 1 medium potato – 1 medium carrot, grated – 1/2 cup finely chopped spinach or methi leaves – 1/4 cup finely chopped onions – 1 tbspn ginger-garlic paste – 2 green chilies – 1/4 cup cashew paste – 1 teaspoon garam masala – 1 teaspoon cumin powder – 1/2 teaspoon red chili powder – 1/4 teaspoon turmeric – 1/2 teaspoon chaat masala – Salt to taste
Drain the soaked chana dal and cook it in a pressure cooker with enough water until it's soft and cooked through. Drain any excess water and allow the dal to cool. In a food processor, blend the cooked chana dal into a smooth paste. Transfer it to a mixing bowl.
Add the boiled and mashed potato, grated carrot, chopped spinach, onions, and green chilies to the bowl. Mix in the ginger-garlic paste, cashew paste (if using), and all the spices: garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, and chaat masala.
Add salt to taste and mix everything well to form a dough-like mixture. If the mixture is too wet, you can add a little bit of gram flour (besan) to bind it. Take small portions of the mixture and shape them into round, flat patties.
Heat a non-stick pan or skillet over medium heat and add a tablespoon of oil. Place the kebabs on the pan and cook them on medium heat until they are golden brown and crisp on both sides. You may need to do this in batches, adding more oil as needed.
Garnish the kebabs with freshly chopped coriander leaves and serve them hot with lemon wedges on the side. These vegan galouti kebabs pair beautifully with a green chutney.