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Galouti kebabs were originally created in Lucknow’s royal kitchens for Nawabs who wanted melt-in-the-mouth kebabs. While the traditional version uses minced meat, this vegetarian adaptation uses rajma (kidney beans) as the base.
Cooked and mashed rajma is combined with roasted besan, browned onions, ginger-garlic, and aromatic spices such as clove, cardamom, and nutmeg. The mixture is shaped into patties and shallow-fried until crisp outside and soft inside.
These kebabs are high in plant protein, fibre, and flavour, making them perfect for parties, festive appetisers, or as a tea-time snack. They pair beautifully with mint chutney, onion rings, or even stuffed inside rolls for a street-style twist.
Cook rajma
Pressure cook soaked rajma until soft (5–6 whistles). Drain excess water and mash to a coarse paste.
Prepare base
In a pan, sauté onions until browned. Add ginger, garlic, and green chilli. Cook for 1–2 minutes.
Mix kebab dough
In a bowl, combine mashed rajma, sautéed mix, roasted gram flour, bread crumbs (if needed), coriander, and spices. Mix into a smooth dough.
Shape kebabs
Divide mixture into small portions, shaping into flat patties.
Cook kebabs
Heat ghee/oil on a tawa. Shallow-fry patties until golden and crisp outside, soft inside.
Serve
Serve hot with green chutney, onion rings, and lemon wedges.
Yes, but rinse and drain well before mashing.
Yes, shape and freeze raw kebabs. Pan-fry directly when needed.
Yes — add a paneer or cheese centre for a stuffed galouti variation.
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