Vegan Galouti Kebab

With the massive variants of kebabs, what makes galouti kebabs so special? “Galouti” literally means “melt-in-your-mouth”.
This rich Awadhi delicacy is filled with aromatic and flavoursome ingredients.
While these kebabs are typically made with minced meat, our vegan version calls for a substitution with mashed kidney beans.
Kidney beans have a dense, creamy and meaty texture with a mild and nutty flavour, and makes the kebabs soft and succulent.
Here’s how to make the vegan version of the traditional galouti kebabs:

INGREDIENTS:-

(For the patty mix)

• 2 cups kidney beans, cooked
• 6 mint leaves
• 1 tsp ginger – garlic paste
• 1 tbsp cashew paste
• 1 onion, chopped and fried
• 1/2 tsp chilli powder
• 1 tsp garam masala
• 1 pinch turmeric powder
• 1/2 tsp salt
• 4 tbsp gram flour, toasted
• Oil for frying

(For the spice mix)

• 4 cardamom pods
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 4 cloves
• 2-inch cinnamon stick
• 2 tsp black peppercorn
• 1 tsp dried rose petals (edible)

INSTRUCTIONS:-

1. Heat a heavy-bottomed pan over medium heat and combine the whole spices. Sauté for 3-4 minutes or until they begin to smell toasty and fragrant.
2. Turn the heat to low and stir in the dried rose petals.
3. Remove from heat and allow the spices to cool completely.
4. Transfer the roasted spices to a blender and blend until powdered.
5. To a food processor, add the patty mix ingredients except for the fried onion and gram flour. Pulse to form a coarse mixture.
6. To a large mixing bowl, add all the patty mix ingredients with the powdered spice mix and stir to form a dough.
7. Scoop out a tablespoon of dough and using your palms, shape into circular discs.
8. Heat oil in a pan over medium heat.
9. Fry the kebab patties on both sides for 3-4 minutes each or until lightly browned and crisp.
10. Serve hot with green chutney.