Veg Galouti Kabab

5 from 1 vote

Veg Galouti kababs are addictively delicious snacks prepared with Kidney beans, aromatic spices, and potatoes. This blend of ingredients offers various exotic flavors enticing taste buds. This energy-boosting appetizer, high in protein, is a perfect accompaniment to your evening tea or coffee.

Prep: 20

Cook: 20

Soak: 6

Total: 6 40

Course: Appetizer

Cuisine: Egg-free, Vegetarian

Servings: KEBABS

Calories: 63kcal

Author: Ruchi

Ingredients

GALOUTI KEBAB SPICE MIX

1 teaspoon Stone flower powder , Dagad Phool (Pathar Phool)
3 - Whole Black Cardamom , Sabut Kali Elaichi
5 - Green Cardamom , Hari Elaichi
2 inches Cinnamon Stick , Dalchini
2 - Mace, Whole , Javitri
1½ teaspoons Coriander seeds , Sukha dhaniya
1½ teaspoons Black Peppercorns , Sabut Kali Mirch
3 - Cloves , Laung
1 teaspoon Shahi Jeera , Black cumin seeds
½ teaspoon Nutmeg Powder , Jaiphal
1 teaspoon Edible dried rose petals

FOR KEBAB MIXTURE

1½ cups Kidney Beans , boiled
1 medium Potato , boiled and peeled
2 small Green Chilies
12 - Cashews , toasted
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
¾ teaspoon Kashmiri Red chili powder
3 tablespoons Fried onions or Birista
2 tablespoons Cornstarch , or roasted besan ( chickpea flour)
3 tablespoons Cilantro leaves
- - Salt to taste
- - Ghee/oil for frying

Instructions

SOAK KIDNEY BEANS

Sort through the kidney beans to remove all the pebbles and gritty things.
Rinse the beans under tap water. Rub the grains between your fingers to get rid of all the residues.
Transfer the rinsed lentils to a clean bowl. Soak the beans in enough water to cover them by about an inch. Soak the kidney beans in clean water for 6-8 hours or overnight.
The kidney beans will expand and double in size as they take in water. So make sure you submerge the beans with several inches of water to allow room for their expansion.
Drain the water completely. Transfer the soaked beans to a strainer and rinse them thoroughly under the tap water.
Transfer the kidney beans to the Instant Pot insert and pour in water. Make sure the beans are covered with water.
Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 8 minutes.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.
Take a fine-meshed sieve and drain the cooked beans.
Spread the cooked kidney beans on a kitchen towel and let them air dry.
Tip — I highly recommend drying the cooked kidney beans to avoid excess moisture in the kabab mixture.

DRY ROAST SPICES

Combine whole spices in a heavy-bottomed wide pan. Sauté them for 3-4 minutes over medium heat until lightly brown. Do stir frequently to avoid burning the spices.
Once the whole spices are cooked and fragrant, lower the heat, and add shahi jeera. Sauté it for a minute.
Stir, turn off the heat, and add dried rose petals to the roasted spices.
Take the pan off the flame and allow the spices to cool completely.
Transfer the completely cooled roasted spices to a blender and blend until powdered.
Now, transfer this spice mix through a fine strainer.
Sift the galouti kebab spice mixture through the fine sieve and discard what’s left in the strainer. Set it aside.

PREPARE VEG GALOUTI MIXTURE

Add toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves to a food processor.
Pulse the food processor a couple of times to blend the mixture. The pulsed mix should resemble a coarse meal and be grainy in texture.
Add the boiled rajma ( kidney beans) to the food processor.
Blend the mixture a couple of times until it becomes smooth and has a paste-like consistency.
Combine the pulsed Rajma mix and boiled mashed potato in a large mixing bowl.
Add salt, red chili powder, cornstarch, or roasted besan ( read tips above) to this mix and blend until all the ingredients are thoroughly combined.
Cover and chill the Galouti kebab mixture in the refrigerator for 30 minutes for better shaping. When refrigerated, the kebab mixture gets slightly stiff, so it is easier to shape it into kebabs or patties.
Once the kebab mixture is chilled, scoop golf-sized balls out of the mix and form them into round kababs. Repeat the process until all the kababs are shaped out of that mixture.

COOK THE KABABS

Heat oil in a skillet, add veg galouti kebab to the skillet, and shallow fry them.
Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side.
Once evenly brown, remove them from the skillet, drain them on paper towels and continue cooking the rest of the kebabs. These kebabs are succulent from the inside and are pan-fried to a crispy perfection from the outside.
Serve warm. I am sure these homemade kababs will impress your family and friends with the flavors and nutrition they offer!

Notes

Frequently Asked Questions

Can I store these Galouti Kababs?

Yes, you can store the leftover kababs in the refrigerator for up to 5 days. When needed, just reheat them in a pan until warmed through and serve with the chutney or dip of your choice.

Can I freeze these Galouti Kababs?

Yes, you can freeze the cooked as well as the uncooked kababs in the freezer. Follow the below steps for freezing the leftover Galouti kababs:

Wrap each kabab with a cling sheet and place them in a Ziploc bag.
Now, it is ready to be stored in the freezer for up to 3 months.
When needed, reheat from frozen without thawing. Place in a pan and reheat on medium heat until warm and ready to serve.

To freeze the uncooked kababs:

Simply pat the shaped kebabs with a bit of flour and wrap them individually with a cling sheet.
Now, place small wax paper sheets between these wrapped kababs and freeze them.
For freezing, put them in Ziploc freezer bags and use them as required for up to a month.
Defrost the uncooked kebabs entirely before cooking them up.

Can I make these Rajma Kebabs in an air-fryer?

Yes, these delicious Kababs cook well in the air-fryer. To begin with, preheat the air-fryer to 375°F. Now, grease the air-fryer basket and place a single layer of kababs.

Brush the kababs with cooking oil and cook for about 8 to 9 minutes on one side.
Gently flip to the other side, brush with oil (if needed), and cook for another 5-6 minutes.

You have the golden, crispy, and delicious kababs ready with you to serve and devour!

How can I serve these Galouti Kababs?

These Galouti kababs are super tempting and can be served in various creative ways to enjoy them thoroughly. Here are a few ideas for serving these savory treats —

As a wrap — You can wrap these kababs in tortillas and serve them with a healthy salad and onion rings along with a chutney or a dip of your choice.
As Kathi Rolls — You can also wrap them in a paratha to make a filling and healthy Kathi roll.
With salads — You can also top your quinoa salad with these delicious kababs for a protein-rich meal.
As an appetizer — These Gaouti kababs are excellent appetizers as well. Try these at home today, serve with your favorite dip or chutney, and delight your family with a healthy and delicious starter.

Can I make this Galouti kababs ahead of time?

Yes! You can make these delicious Galouti kababs conveniently ahead of time and serve them to your family and friends any time later. All you have to do is —

Make the Rajma kababs mixture as explained in the recipe.
Shape them into small patties/ kababs.
Now, wrap them up with a cling sheet and place them in the refrigerator, collected together in a large Ziploc bag. You can use them for the next 3 days.
When you need them for your party, cook them before your guests arrive, as per the instructions given in the recipe. You can even surprise your unexpected friends with these delicious kababs and make their day!
Make them a day before the party/gathering and find yourself with the luxury of more time for other party preparations while they freeze in the refrigerator.

Nutrition