Mushroom galouti kebab | Glutenfreewhisk
The quick and best snacking option can be a quick vegetable kebab. My personal favorite recipe is of mushroom galouti kebabs that are both vegan and gluten-free and are melt in mouth. Enjoy them just like that with curd and chutney or have them wrapped up in a wrap of choice with pickled red onions and chutney, these vegan and gluten-free mushroom appetizer are the best. The meaty flavor of mushrooms, the sweetness of cooked onions, the sharpness from spices just makes these kebab worth every bite.
Yes, the original melt in mouth galouti kebab has a history and a story to its origin and there are so many spices that goes into it. But I am making a vegetarian version, and my recipe is a fairly easier version of the original mutton or beef galouti kebabs from Lucknow. Galouti or galawat is the use of raw papaya paste to make the meat soften and gives a melt in mouth feel. Here, with a vegetarian and vegan version of mushroom kebab does not require any galawat as mushrooms are naturally tender and cooks fast. But the most important part while making mushroom galouti kebab is there should be no trace of water in the batter else the kebabs will not set. I am using a mix of both rice flour and arrowroot flour in my recipe, and they don't overshadow the taste of mushrooms at all. Since mushrooms release a lot of water so cooking them prior helps a lot.
Thus, a few things that you should keep in mind are use a really good greased non-stick pan, make a super fine and smooth paste to get that melt in mouth texture, be patient while flipping the kebabs and wait for each side to get a good color first and finally make a good batter without any use of water. Since this vegetarian kebab recipe is very delicate thus you will find them breaking and all those things, but you have to be patient and use a good pan and spatula because these galouti kebab are supposed to be delicate. Don't overdo by adding a lot of arrowroot powder or rice flour as they will taste different and floury. But don't under do it as well because then every kebab will scatter no matter how patient you are.
I have already made these mushroom galouti kebab recipe thrice and every time I made them, they were yummy and I had them in different ways and they taste absolutely amazing with jowar ki roti. So, being gluten-free, I replaced the regular wheat roti with my jowar roti and had these kebab with it, my god it was amazing to taste. The recipe of mushroom galouti kebab is easy but it takes some time because first you have to cook everything, them grind it and then shallow fry them. And as you can see in my recipe video, by the time I reached the point of shallow frying them, it was already dark outside. So, forgive me if the YouTube video visuals of my mushroom galouti kebab are not very clear towards the end. Or rather have poor light.
For snacks I love eating Gujrati snacks like dhokla and khandvi, but I also love making and having kebabs. Call them appetizer or snacks, they are great. I also make lauki ke kebab or tikki and they are another great way to add lauki in my diet because who loves lauki right. Paneer ke kebab or paneer ke seekh kebab are my new favorite. Especially if you make them with using ghar ka paneer and you bake them. Still, they are so oily and so tasty. I don't make a lot of savory dishes at home, but when I do I try sharing the recipe as well.
You can check other savory recipes that I have shared earlier like how to make sambar recipe at home with homemade sambar masala recipe, and podi masala recipe. You can even check another amazing gluten-free snack recipe if you are chaat lover. Try my white matar chaat with nachos recipe if you miss eating papadi chaat.
This recipe can be made and enjoyed in every season. And since its monsoon season now then just grab a cup of tea and indulge.
INGREDIENTS -
250 gm button mushrooms, chopped
2 red onions, medium in size, chopped
1.5 tbsp oil
5-6 garlic cloves, chopped
0.5 tsp carrom seeds
salt, to taste
0.5 tsp black pepper powder
Mace flower or Javitri, half a flower
1.5 tsp coriander powder
1tsp roasted cumin powder
3 tbsp rice flour
half a cup arrowroot powder
2 tbsp melon seeds
4-5 tbsp oil, for shallow frying the kebabs
For garnish and to serve
A few Tulsi Spring
Greek yogurt or thick curd
METHOD -
1. In a thick bottom pan heat the oil and add carrom seeds, mace flower and chopped garlic. Cook it slightly then add chopped onions. Cook them with a little salt until translucent.
2. Now add melon seeds, chopped mushrooms to them. Adjust the salt, add roasted cumin powder, black pepper powder, coriander powder and let the mushroom release its water. When almost done add the rice flour, cover and let the flour cook and soak all the water.
3. Turn off the heat. Let the batter cool and grind it to a super smooth batter/paste without any water. At this stage you can choose to remove the mace flower but if you like spices you can keep it as well. Make sure you are not adding a lot of mace flower because it has a strong taste and leaves a cold after taste on your palate.
4. Now to this smooth mushroom onion paste add the arrowroot powder, mix and starts frying the kebab. For that, heat the oil well in a good non-stick pan. Take spoonful of batter in a medium sized spoon and pour it onto the pan with space in between to help you flip them with ease.
5. You can use your hand as well to drop the batter on the pan, but I prefer using a spoon. Make small rounds while dropping them, adjusting the size accordingly to get good round kebabs.
6. Once, you see the color on the sides flip the kebab very carefully and cook it from other side as well. Make sure the heat is not very low or very high. It should be high at first them medium to high as the batter is all cooked. You don't have to cook or burn anything so manage the heat accordingly.
7. Make all the kebabs in a similar manner and serve hot with Greek yogurt or chutney of choice and indulge.
Note - If you don't have mace flower you can use nutmeg powder as well. Don't overdo the spices as they tend to give a bitter taste and can also give an after taste. Use in moderation. You can air fry the mushroom galouti kebab as well if you don't wish to shallow fry them.
Check the full recipe on YouTube (Gluten_free_whisk) - Mushroom galouti kebab recipe.
