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 01 Jul 2024 | Updated On 01 Jul 2024 10:50 IST in Recipes Starter New Update 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 Ingredients 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 Method Heat ghee in a non-stick pan, add mushrooms and salt and mix well. Sauté on high heat for 5-6 minutes. 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. Put the mushrooms into a food processor jar and process to a fine paste. 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. 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. Heat sufficient ghee in a wide non-stick pan. 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. Arrange the mini paranthe on a serving plate. Place a mushroom galouti over each. Serve hot with lachcha pyaz, lemon wedges and mint sprigs. #Ginger-garlic paste #Ghee #Yellow chilli powder #Browned onion paste #Roasted gram flour #Scewpine (kewda) essence #Galouti masala #Red chilli (degi) powder #Saffron #Button mushrooms Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article