Galauti Kebab Bowl

Serves 1
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Directions

  1. 1Boil soya granules for 10 minutes then squeeze them fully dry.
  2. 2Boil soya granules for 10 minutes then squeeze them fully dry.
  3. 3Boil soya granules for 10 minutes then squeeze them fully dry.
  4. 4Heat 1 tsp oil in a pan.
  5. 5Heat 1 tsp oil in a pan.
  6. 6Heat 1 tsp oil in a pan.
  7. 7Add jeera, sesame, garlic, and green chilli to the pan.
  8. 8Add jeera, sesame, garlic, and green chilli to the pan.
  9. 9Add jeera, sesame, garlic, and green chilli to the pan.
  10. 10Add onion and beetroot to the pan and sauté for 2-3 minutes.
  11. 11Add onion and beetroot to the pan and sauté for 2-3 minutes.
  12. 12Add onion and beetroot to the pan and sauté for 2-3 minutes.
  13. 13Add the squeezed soya, oats, all masalas, kasturi methi, and salt to the mixture.
  14. 14Add the squeezed soya, oats, all masalas, kasturi methi, and salt to the mixture.
  15. 15Add the squeezed soya, oats, all masalas, kasturi methi, and salt to the mixture.
  16. 16Cook the mixture for 4-5 minutes until it is dry and aromatic.
  17. 17Cook the mixture for 4-5 minutes until it is dry and aromatic.
  18. 18Cook the mixture for 4-5 minutes until it is dry and aromatic.
  19. 19Cool the mixture slightly.
  20. 20Cool the mixture slightly.
  21. 21Cool the mixture slightly.
  22. 22Grind the mixture until you get a good consistency.
  23. 23Grind the mixture until you get a good consistency.
  24. 24Grind the mixture until you get a good consistency.
  25. 25Shape the mixture into cutlets.
  26. 26Shape the mixture into cutlets.
  27. 27Shape the mixture into cutlets.
  28. 28Pan-sear the cutlets on a tawa until golden brown on both sides.
  29. 29Pan-sear the cutlets on a tawa until golden brown on both sides.
  30. 30Pan-sear the cutlets on a tawa until golden brown on both sides.
  31. 31For the raita, mix Greek yogurt, cucumber, salt, a pinch of jeera, chopped dhaniya, lemon juice, and garlic powder.
  32. 32For the raita, mix Greek yogurt, cucumber, salt, a pinch of jeera, chopped dhaniya, lemon juice, and garlic powder.
  33. 33For the raita, mix Greek yogurt, cucumber, salt, a pinch of jeera, chopped dhaniya, lemon juice, and garlic powder.
  34. 34Assemble the kebab bowl and enjoy.
  35. 35Assemble the kebab bowl and enjoy.
  36. 36Assemble the kebab bowl and enjoy.

Ingredients

  • 35 g dry soya chunks
  • 35 g dry soya chunks
  • 35 g dry soya chunks
  • 1 tbsp oats
  • 1 tbsp oats
  • 1 tbsp oats
  • 0.5 small beetroot
  • 0.5 small beetroot
  • 0.5 small beetroot
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 120 g Greek yogurt/skyr
  • 120 g Greek yogurt/skyr
  • 120 g Greek yogurt/skyr
  • 0.5 grated cucumber
  • 0.5 grated cucumber
  • 0.5 grated cucumber
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.25 tsp haldi
  • 0.25 tsp haldi
  • 0.25 tsp haldi
  • 0.5 tsp dhaniya powder
  • 0.5 tsp dhaniya powder
  • 0.5 tsp dhaniya powder
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 1 tsp jeera
  • 1 tsp jeera
  • 1 tsp jeera
  • Kasturi methi
  • Kasturi methi
  • Kasturi methi
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Dhaniya
  • Dhaniya
  • Dhaniya
  • 1 small onion
  • 1 small onion
  • 1 small onion

Equipment

pangrindertawa

Tips

  • The kebabs are inspired by the historical Galouti kebabs, traditionally made for a nawab who couldn't chew meat, hence designed to melt in the mouth.
  • Pair the kebabs with chilled garlicky cucumber yogurt for a delightful warm and cold combination.