To be or not to be…Shakespeare asked long back. The recent meat ban in Mumbai and some other parts of the country made me go back to this question. If we are not eating meat or for people who don’t eat meat there should be a vegetarian version of the ever popular galouti kebab. The vegetable galouti might taste good but the colour and texture is far from the original mutton galouti. But this recipe, made with rajma, will change all that. It’s simple to make, delicious and as close as possible to the real thing, at least in terms of the colour and texture.
- Rajma – 100 g
- Onion (thinly sliced) – 50 g
- Ginger (finely chopped) – 10 g
- Garlic (finely chopped) – 10 g
- Coriander (finely chopped) – 10 g
- Mint (finely chopped) – 5 g
- Green chillies(finely chopped) – 10 g
- Desi ghee – 3 tbsp.
- Roasted chana powder – 15 g
- Cloves – 2-3 nos.
- Cinnamon – 1/2” stick
- Green cardamom – 2 nos.
- Black cardamom – 1 no.
- Poppy seeds – 15 g
- Chironji – 15 g
- Cashewnut – 8-10 nos.
- Salt – to taste
- Chaat masala – 10 g
- Lemon – 1 no.
- Soak the rajma overnight. Boil the rajma with some salt till completely done. Drain. Make a thick paste in a mixer without water.
- Fry the onion till golden and make into a fine paste.
- Dry roast cashewnut, chironji, cinnamon, cloves, green cardamom and black cardamom.
- Dry roast poppy seeds separately.
- Make a powder of the ingredients in STEP 3 and STEP 4.
- Mix this powder to the rajma paste. Add finely chopped ginger, garlic, green chillies, coriander and mint to this mixture. Add the fried onion paste. Add salt and half of chaat masala. Add 1 tbsp. desi ghee to this mixture. Mix well.
- If this mixture is too sticky add some roasted chana powder to dry it up a bit.
- Shape into small tikkis and shallow fry till golden brown, preferably in desi ghee.
- Sprinkle lemon juice and chaat masala and serve hot.
Good food is all about sharing. So, if you have liked this recipe please share it with your friends, family and colleagues.