Name: Awadhi Beetroot Galouti Kebab
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Beetroot, peeled and finely grated; 100 g Boiled Potato, boiled, peeled, and completely cooled; 2 tbsp Roasted Gram Flour, roasted besan, acts as the primary binder; 2 tbsp Cashews, soaked and ground into a smooth paste; 1 tsp Ginger-Garlic Paste, freshly made; ½ tsp Garam Masala, preferably homemade Shahi Garam Masala; ¼ tsp Ground Cardamom, adds the signature Awadhi aroma; 1 pinch Mace Powder, javitri powder; ½ tsp Dried Mango Powder, amchur, to balance the sweetness of beetroot; 3 tbsp Ghee, for pan-frying the delicate kebabs; ¾ tsp Salt, to taste

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat a teaspoon of ghee in a pan and add the grated beetroot along with ginger garlic paste. Sauté on medium-low heat for 7-8 minutes. This crucial step evaporates excess moisture and removes the raw, earthy smell of the beetroot.
7–8 min
Transfer the sautéed beetroot to a large mixing bowl and allow it to cool to room temperature.
Once cooled, grate the boiled potatoes directly into the beetroot. Add the cashew paste, roasted gram flour, garam masala, cardamom powder, mace powder, dry mango powder, and salt.
Mix everything gently into a soft, even dough without kneading hard. It should hold its shape when rolled; if it feels wet, add another teaspoon of roasted gram flour.
Lightly grease your palms with ghee. Take small portions of the dough and shape them into perfectly round, slightly flattened patties. Keep them delicate.
Heat the remaining ghee in a heavy-bottomed, flat tawa or skillet over medium heat.
Carefully place the kebabs on the tawa. Pan-fry them undisturbed for 3-4 minutes until a beautiful crust forms. Gently flip them using a thin spatula and cook the other side until lightly crisp and browned.
3–4 min
Slide them off the heat with extreme care, as proper Galouti kebabs are inherently fragile.

How to tell it's done

A microscopically thin, crisped exterior hiding an impossibly soft, melt-in-the-mouth interior radiating deep magenta hues.

Getting it right

Tip

To elevate the authentic Awadhi experience, perform the 'Dhungar' method before frying. Place a small piece of burning charcoal in a foil cup inside the dough bowl, drop a clove and ghee on it, and cover tight for 5 minutes. The smoky flavor mimics a charcoal grill perfectly.

What to serve it with

Serve immediately on a platter with Ulte Tawa Ka Paratha or small coin-sized rotis, accompanied by green mint chutney and lachha onions.

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