Prepare to be transported to the luxurious kitchens of Awadh with this mouthwatering vegetarian galouti kebab that promises to tantalize your taste buds and impress even the most discerning food lovers! These melt-in-your-mouth kebabs paired with crispy Ulte Tawe Ka Paratha are not just a meal, but a culinary experience that brings the rich heritage of Indian cuisine right to your dining table. Get ready to embark on a flavor journey that combines traditional techniques with vegetarian innovation!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled green peas
- 1/4 cup grated paneer
- 1/4 cup finely chopped onion
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- Salt to taste
- For Ulte Tawe Ka Paratha: 2 cups whole wheat flour
- Water as needed
- Ghee for cooking
Instructions
- Prepare the Veg Galouti Kebab mixture by combining mashed potatoes, boiled green peas, grated paneer, finely chopped onions, ginger-garlic paste, garam masala, and salt in a large mixing bowl. Mix thoroughly until all ingredients are well incorporated.
- Knead the mixture gently and shape into small, flat round patties approximately 2 inches in diameter. Ensure the patties are smooth and compact to prevent crumbling during cooking.
- Heat a non-stick pan or tawa with a little oil. Shallow fry the kebab patties on medium heat, cooking each side for 3-4 minutes until they develop a golden-brown crispy exterior.
- For the Ulte Tawe Ka Paratha, mix whole wheat flour with water to create a soft, pliable dough. Knead for 5-7 minutes until smooth, then allow to rest for 15 minutes.
- Divide the dough into equal-sized portions and roll out into thin circles. Apply a thin layer of ghee on each paratha before cooking.
- Cook the parathas on a hot tawa, flipping repeatedly and applying ghee to create a crispy, layered texture. Ensure both sides are golden brown and cooked through.
- Serve the hot Veg Galouti Kebabs alongside the Ulte Tawe Ka Paratha, accompanied by mint chutney or yogurt dip for enhanced flavor.
Tips
- Moisture Control: Ensure your potato and green pea mixture is not too wet. If it seems loose, add a little breadcrumb or roasted besan (gram flour) to bind the ingredients.
- Kebab Shaping Technique: Use slightly wet hands when forming kebab patties to prevent sticking and achieve a smooth surface. Press gently to compact the mixture.
- Temperature Matters: Cook kebabs on medium heat to ensure they're crispy outside and soft inside. Too high heat will burn the exterior while leaving the center uncooked.
- Paratha Perfection: Let the wheat flour dough rest for at least 15 minutes to develop gluten and make rolling easier. This ensures a softer, more pliable paratha.
- Ghee is Key: Don't skimp on ghee while cooking parathas. It adds authentic flavor and helps achieve that signature crispy, layered texture.
- Serving Suggestion: Serve immediately after cooking to enjoy maximum crispiness and flavor. Pair with cool mint chutney or creamy yogurt dip.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 20mg
