Mushroom Galouti

Galouti kebabs are very delicate, melt-in-the-mouth and highly flavourful. Generally made with finely ground meat mixed with a medley of spices, shaped into pattice and cooked over coal fire. Here we bring you these kebabs made with mushrooms and cooked in a pan.

By Sanjeev Kapoor
New Update
Mushroom Galouti - YT (2)

Mushroom Galouti

Main ingredients Button mushrooms, Ghee, Ginger-garlic paste, Red chilli (degi) powder, Yellow chilli powder, Browned onion paste, Galouti masala, Saffron, Screwpine (kewda) essence, Roasted gram flour
Cuisine Indian
Course Starters
Prep time 15-20 minutes
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 40-45 button mushrooms, quartered
  • 3-4 teaspoons ghee + for drizzling + for shallow frying
  • Salt to taste
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon red chilli (degi) powder 
  • ½ teaspoon yellow chilli powder
  • 2 tablespoons browned onion paste
  • 2 teaspoons galouti masala
  • A large pinch of saffron strands
  • A drop of screwpine (kewra) essence
  • ¼ cup roasted gram flour
  • To serve
  • Mini paranthe as required
  • Lachcha pyaz as required
  • Lemon wedges as required
  • Fresh mint sprigs as required
  • Green chutney as required


  1. Heat ghee in a non-stick pan, add mushrooms and salt and mix well. Sauté on high heat for 5-6 minutes. 
  2. Add ginger-garlic paste, red chilli powder and yellow chilli powder and mix well. Saute for 1 minute or till the mixture is dry. Switch the heat off and allow to cool slightly.
  3. Put the mushrooms into a food processor jar and process to a fine paste.
  4. Transfer the paste into a large plate, add browned onion paste, salt, galouti masala, saffron, kewra essence and roasted gram flour and mix till well combined. 
  5. Make a well in the centre of the mixture. Take a few pieces of hot charcoal in a small stainless steel bowl and place it in the centre. Drizzle ghee and immediately cover the mixture with a bowl. Let the flavour infuse for 2 minutes. 
  6. Heat sufficient ghee in a wide non-stick pan. 
  7. Dip your fingers in water, take small portions of the mixture and place them in the pan and press lightly. Cook on high heat for 1-2 minutes. Drizzle ghee and carefully flip and cook the other side for 1-2 minutes as well. 
  8. Arrange the mini paranthe on a serving plate. Place a mushroom galouti over each. Serve hot with lachcha pyaz, lemon wedges and mint sprigs.