High protein galouti kebabs

Serves 12
instagram.com

Directions

  1. 1Boil mushrooms for 4-5 minutes and then strain.
  2. 2Boil mushrooms for 4-5 minutes and then strain.
  3. 3Boil mushrooms for 4-5 minutes and then strain.
  4. 4Once the mushrooms cool down, add them to a blender with paneer and blend to a paste.
  5. 5Once the mushrooms cool down, add them to a blender with paneer and blend to a paste.
  6. 6Once the mushrooms cool down, add them to a blender with paneer and blend to a paste.
  7. 7Caramelize onion in a little oil or ghee, add garlic.
  8. 8Caramelize onion in a little oil or ghee, add garlic.
  9. 9Caramelize onion in a little oil or ghee, add garlic.
  10. 10Keep stirring the onions and garlic until dark brown and set aside.
  11. 11Keep stirring the onions and garlic until dark brown and set aside.
  12. 12Keep stirring the onions and garlic until dark brown and set aside.
  13. 13Airfry cashews at 175°C for 5 minutes.
  14. 14Airfry cashews at 175°C for 5 minutes.
  15. 15Airfry cashews at 175°C for 5 minutes.
  16. 16Cook the mushroom paste until the water disappears by slow cooking and stirring.
  17. 17Cook the mushroom paste until the water disappears by slow cooking and stirring.
  18. 18Cook the mushroom paste until the water disappears by slow cooking and stirring.
  19. 19Add spices and salt to the mushroom paste.
  20. 20Add spices and salt to the mushroom paste.
  21. 21Add spices and salt to the mushroom paste.
  22. 22Make a paste of the caramelized onion and cashews, and add it to the mushroom paste.
  23. 23Make a paste of the caramelized onion and cashews, and add it to the mushroom paste.
  24. 24Make a paste of the caramelized onion and cashews, and add it to the mushroom paste.
  25. 25Add roasted besan for binding.
  26. 26Add roasted besan for binding.
  27. 27Add roasted besan for binding.
  28. 28Keep the mixture in the fridge to cool down for 2-3 hours, or overnight.
  29. 29Keep the mixture in the fridge to cool down for 2-3 hours, or overnight.
  30. 30Keep the mixture in the fridge to cool down for 2-3 hours, or overnight.
  31. 31Shape the mixture into tikkis (patties).
  32. 32Shape the mixture into tikkis (patties).
  33. 33Shape the mixture into tikkis (patties).
  34. 34Pan fry the tikkis using ghee until golden brown on both sides, slow cooking each side.
  35. 35Pan fry the tikkis using ghee until golden brown on both sides, slow cooking each side.
  36. 36Pan fry the tikkis using ghee until golden brown on both sides, slow cooking each side.

Ingredients

  • 600 gm mushrooms
  • 600 gm mushrooms
  • 600 gm mushrooms
  • 3 sliced onions
  • 3 sliced onions
  • 3 sliced onions
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 200 gm paneer
  • 200 gm paneer
  • 200 gm paneer
  • 0.33 cup airfried cashews
  • 0.33 cup airfried cashews
  • 0.33 cup airfried cashews
  • salt
  • salt
  • salt
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp Kashmiri red chilli
  • 1 tbsp Kashmiri red chilli
  • 1 tbsp Kashmiri red chilli
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tbsp roasted besan
  • 2 tbsp roasted besan
  • 2 tbsp roasted besan
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • oil
  • oil
  • 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.