High protein galouti kebabs
Serves 12
Directions
- 1Boil mushrooms for 4-5 minutes and then strain.
- 2Once the mushrooms cool down, add them to a blender with paneer and blend to a paste.
- 3Caramelize onion in a little oil or ghee, add garlic.
- 4Keep stirring the onions and garlic until dark brown and set aside.
- 5Airfry cashews at 175°C for 5 minutes.
- 6Cook the mushroom paste until the water disappears by slow cooking and stirring.
- 7Add spices and salt to the mushroom paste.
- 8Make a paste of the caramelized onion and cashews, and add it to the mushroom paste.
- 9Add roasted besan for binding.
- 10Keep the mixture in the fridge to cool down for 2-3 hours, or overnight.
- 11Shape the mixture into tikkis (patties).
- 12Pan fry the tikkis using ghee until golden brown on both sides, slow cooking each side.
Ingredients
- 600 gm mushrooms
- 3 sliced onions
- 4 garlic cloves
- 200 gm paneer
- 0.33 cup airfried cashews
- salt
- 1 tbsp garam masala
- 1 tbsp Kashmiri red chilli
- 1 tsp black pepper
- 2 tbsp roasted besan
- 2 tbsp ghee
- oil
Equipment
potlidpanspatulatongsblenderplatebrush
Tips
- Pan fry the kebabs in ghee only for a good flavor.
- The batter sets well in the fridge, helping you shape perfect tikkis.
- Slow cook both sides when pan-frying.
- Serve with yogurt chutney and laccha pyaaz.
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