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Mushroom Galouti

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Time40 Min
DifficultyIntermediate
Serves4

Mushroom Galouti kebab is a delicious recipe that is served as a party snack and appetizer in restaurants and events. You've probably heard the likes of Sanjeev Kapoor raving about it on TV and the secret behind its mouthwatering flavour lies in its ingredients. When going shopping, make sure there are no gills spotted on the mushrooms. The caps should be tightly closed and your mushrooms should ... be firm - these are good signs of high-quality and healthy mushrooms. The type of mushrooms you use will dictate the overall taste and flavour. Shittake and Portobello mushrooms are crowd-favourites but you could also go with oyster mushrooms, Enoki and Marcel. Don't forget the spices to glam up the taste and if you like your kebabs spicy, we suggest going with red hot paprika. You could also throw in some pepper for an added punch. When you're trying to make Mushroom Galouti restaurant-style, you want to pay attention to the cooking technique. We've got a Mushroom Galouti video online to help you out with the steps and we've listed the ingredients for the recipe in our Mushroom Galouti description.

Nutrition Info. (per serving)

ProteinFatCarbsFibre131 Cal131 Cal131 Cal131 Cal
  • 8gProtein
  • 8gFat
  • 9gCarbs
  • 6gFibre

Ingredients

Dry Grocery

Garam Masala

Garam Masala

1.5 teaspoons

Cardamom Powder

Cardamom Powder

1 teaspoon

Salt

Salt

1 teaspoon

Chat Masala

Chat Masala

2 teaspoons

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 tablespoons

Tea Powder

Tea Powder

1 teaspoon

Gram Flour/besan

Gram Flour/besan

2 tablespoons

Fruits & Vegetables

Onion

Onion

2 units

Ginger

Ginger

6 g

Other

Ghee

Ghee

3 teaspoons

Button Mushrooms

Button Mushrooms

500 g

Garlic

Garlic

5 pieces

Green Chillies

Green Chillies

4 pieces

Coriander Leaves

Coriander Leaves

6 g

Directions

1Roughly slice the onion and mushroom crush the garlic, roughly chop the green chilli, ginger and coriander leaves.
2Heat ghee in a kadai add slice onion and cook till golden brown color, add cashewnut and saute. Now add roughly green chilli saute it for a few seconds.
3Add garlic and saute till golden color now add ginger chopped, saute it well and slice mushroom and cook till it gets dry. Add salt, roasted chana dal powder to the cooked mushroom, cool down the mixture.
4once it is done the grind to a fine mixture and add elaichi powder and garam masala powder rub it well so that all the masala get mixed well.
5Transfer the mixture in a small bowl, place a smaller bowl/ katori in between, add tea leaves and put high smoke oil on top of that and cover the bowl with silver foil, seal the edges. Set aside for at least 10-15 minutes.
6The mixture and roll it in a patty shape, heat a pan, brush a little ghee and put galouti and sear it from both sides until brown.
7Serve hot with green chutney.

Success!

We hope you had fun making it! Enjoy the meal.

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