Galouti is an Avadhi delight and it means something that melts in the mouth. The word is derived from the word “Galna” in Hindi which means melt in the mouth. Legend has it that one of the Nawabs of Lucknow, “Nawab Asad-ud-Daula”, had lost all his teeth due to old age, but his love for kababs continued, thereby, giving birth to Galouti Kababs. The original recipe calls for minced meat and raw papaya. This is a vegetarian interpretation of the gluttony delicacy- Mushroom Galouti, flavoured with exotic spices!!
Details
4 Servings
50 Minutes
15 Minutes
440 / Portion
Print
Ingredients
Mushrooms 500 gms
Onions sliced 100 gms
Cashewnut 100 gms
Ghee 25 ml
Saffron 1 gms
Red Chilli Powder 10 gms
Cinnamon Powder 5 gms
Mace Powder 5 gms
Cardamom Powder 5 gms
Roasted Chana Powder or Besan 20 gms
Kewra Water (essence extracted from a tree called Pandanus) 10 ml
Salt to taste
Oil for deep frying
- Galouti Masala
Khas (Vetiver) roots 10gms
Cumin whole 5 gms
Clove 4 nos.
Pepper Corn 8 nos.
Bay Leaf 1 no.
Fennel Seeds 5 gms
Cinnamon 1 stick
Coriander Seeds 5 gms
Black Cardamom 1 no.
Rose petals 10 gms
Saffron 1 gms
Green cardamom 4 nos.
- For Smoking
Hot Coals 75 gms
Ghee 10 gms
Cloves 4 gms
Green Cardamom 2 gms
Directions
- Heat a pan. Add 5 ml ghee. Add roughly chopped mushrooms and saute. Cook till all the water is evaporated. Keep aside and allow it to cool down.
- Make it into fine puree. Use minimum amount of water or use ghee for grinding. Strain the mixture through a fine strainer.The mixture should not have any lumps.
- Dry roast the galouti masalas till aromatic and make it into a fine powder.
- Roast the saffron and crush it with hands. Pour the kewra water into the crushed saffron mix and allow it to soak for 10 minutes.
- Deep fry the onions and cashew nuts in hot oil till golden brown. To get evenly fried onions, slice the onions very thinly and evenly. Allow it to cool down. Make it into fine paste. Use kewara soaked saffron water for grinding the onions and cashews.
- Combine the mushroom puree, fried onion and cashew paste, red chilli powder, cinnamon powder, mace powder, green cardamom powder and roasted gram flour. Mix well and check for seasoning.
- Keep a steel bowl inside the mixture. Add the hot coals into the bowl. Pour the ghee and put the cardamom and cloves into the hot burning coal. Cover the whole bowl with an aluminium foil or lid along with mushroom mixture and allow the smoke to get infused into the mushroom mixture for 3-4 minutes. Do not over smoke the mixture. Open the lid and discard the coals carefully.
- Divide the mixture into equal portions and shape them into balls. The mixture will be very sticky. Use water to shape the mixture. Press each ball to form a patty. Add more roasted gram flour if you feel the mixture is too sticky.
- Heat a pan. Drizzle ghee and shallow-fry the patties till evenly golden from both sides.
- Serve the galoutis on Khasta roti( See our Bread section for recipe) and mint chutney (See the Condiments section for recipe).
Chef’s Twist :-
Galoutis can also be cooked on a charcoal smoker grill to get a smoky flavour.