Melt in the mouth rich nutty Galouti Kababs that can be eaten by vegetarians too!!
Method:
Boil Arbi in pressure cooker till soft.
Drain immediately and keep aside to cool.
Peel cooled Arbi. Take care that the Arbi should be cooked through…but not so much that it looses it’s shape and turns mushy.
Mash Arbi smooth till it has no lumps.
To 3 cups mashed Arbi, add 1/2 cup finely chopped onions, 1 tbsp minced ginger & garlic, and a tbsp each of finely chopped dhania and pudina. Also add salt and finely chopped green chillies according to your taste.
Next add 2 heaped tbsp roasted besan
4 tbsp fried onions, I used ready made from Trader Joes.
2 tbsp ground almonds/cashew nuts
1 tsp red chilli pwdr, 1 tsp dhania pwdr, 1/2 tsp garam masala, 1 tsp chaat masala and some lemon juice.
Also add 1/2 tsp coarsely ground ajwain.
Mix to combine all ingredients to firm a smooth cohesive mix.
Form into round flat kababs.
Rest in refrigerator…to firm.
Shallow fry on medium high till golden!
Team them with soft juicy paranthas, hari chutney and pyaz to make a complete meal, like I do….
Or enjoy them on their own as a delicious appetizer!
