Veg (Yam) Galouti Kabab


    Elephant foot Yam – ½ Kilogram (peeled, diced, washed and boiled)

    Ginger Garlic paste – 1 teaspoon

    Salt – to taste

    Cumin powder – ½ teaspoon

    Coriander powder – ½ teaspoon

    Red chilli powder – ½ teaspoon

    Special Galouti Garam Masala powder – Ό teaspoon

    Green Chilli and Coriander leaves paste – 2 teaspoons

    Cashew or Almond powder – 2 tablespoons

    Chickpea flour – 2-3 tablespoons (roasted)

    Fried Onions – 2 teaspoons (ground)

    Lemon juice – ½ teaspoon

    Oil – for shallow frying


    Special Galouti Spice:

    Green Cardamom- 1 teaspoon

    Black Cardamom – 2-3 no.

    Cloves – 1 teaspoon

    Black Pepper – 1 teaspoon

    Cinnamon – 2 inch stick

    Star Anise – 2-3no.

    Stone flower ( dagadphool) – 2-3 no.

    Mace and Nutmeg powder – ½ teaspoon

    Saffron – few strands

    Shajeera – 1 teaspoon

    Kabab Chini – ½ teaspoon

    Kachri – 1 piece (optional)

    Grind together the ingredients into fine powder and use in your Galouti kababs…… 


    Mash the boiled and dried Yam. Combine all the ingredients together and give a coal smoke infusion to the prepared mixture. If the mixture is too soft or has more moisture then add a little more roasted chickpea flour to bind it. Wet your palms and take some of the mix to form round kababs. They will be delicate, so be careful while handling. Once all the kababs are made into shape, freeze them for atleast 20 minutes. Shallow fry the kababs until golden on one side and then flip and fry the other side. Try not to flip them frequently as they may break. Serve hot with green chutney and paratha……