Whip Up Chef Sanjeev Kapoor's Famous Mushroom Galouti Kebabs at Home
Looking for a delicious and indulgent snack to enjoy on chilly winter evenings? Celebrity chef Sanjeev Kapoor's Mushroom Galouti Kebabs offer the perfect solution. These delicate kebabs melt in your mouth and burst with rich flavors. Infusing them with charcoal smoke adds a special touch that makes them truly delectable. Best served with mini paranthe, this recipe brings restaurant-style luxury right to your kitchen.
Gather Your Ingredients
You will need the following items to prepare these mouthwatering kebabs:
- 750 grams of fresh mushrooms
- 3-4 teaspoons of ghee
- Salt according to your taste
- 2 teaspoons of ginger-garlic paste
- 1 teaspoon of red chilli powder
- ½ teaspoon of yellow chilli powder
- 2 tablespoons of browned onion paste
- 2 teaspoons of galouti masala
- A few strands of saffron
- 1 teaspoon of kewra water
- Ghee for shallow frying
- ¼ cup of roasted gram flour
Step-by-Step Cooking Instructions
Step 1: Prepare the Mushrooms
Start by cleaning the button mushrooms thoroughly. Cut them into quarters to ensure they cook evenly.
Step 2: Sauté the Mushrooms
Heat ghee in a non-stick pan over high heat. Add the quartered mushrooms and salt. Mix everything well. Sauté the mushrooms for 5-6 minutes until they release their moisture and start to brown.
Step 3: Add Spices
Now, introduce the ginger-garlic paste, red chilli powder, and yellow chilli powder to the pan. Mix all ingredients thoroughly. Continue sautéing for about one minute or until the mixture becomes dry.
Step 4: Create a Smooth Paste
Allow the mushroom mixture to cool down completely. Once cooled, transfer it to a blender. Blend until you achieve a fine, smooth paste.
Step 5: Infuse with Charcoal Smoke
Place the mushroom paste into a large plate. Add the browned onion paste, salt, galouti masala, saffron strands, kewra essence, and roasted gram flour. Mix everything until well combined. Make a well in the center of the mixture. Place a few pieces of hot charcoal in a small stainless steel bowl. Position this bowl in the center well. Drizzle some ghee over the charcoal and immediately cover the entire plate with another bowl. Let the smoky flavor infuse into the mixture for two minutes.
Step 6: Fry the Kebabs
Heat ghee in a shallow frying pan. Take small portions of the mixture and shape them into flat discs. Place these discs gently into the hot ghee. Cook on high heat for 1-2 minutes on one side. Then, carefully flip them over and cook the other side until golden brown.
Step 7: Serve and Enjoy
Once the kebabs are cooked to perfection, serve them hot. Place them on mini paranthe for a traditional touch. Top with lacha pyaz, fresh lemon wedges, and mint sprigs to enhance the flavors. This combination creates a delightful snack that is sure to impress your family and guests.
Why This Recipe Stands Out
Chef Sanjeev Kapoor's Mushroom Galouti Kebabs are not just another snack recipe. They represent a blend of traditional techniques and modern convenience. The use of charcoal smoking adds a unique depth of flavor that elevates the dish. These kebabs are perfect for cozy winter evenings when you crave something warm and satisfying. Making them at home allows you to control the ingredients and enjoy a gourmet experience without stepping out.
Remember, the key to perfect kebabs lies in the quality of mushrooms and the precise infusion of smoke. Do not rush the smoking process; those two minutes make all the difference. Serve them immediately after frying to enjoy their crisp exterior and soft interior. This recipe proves that with a little effort, you can recreate restaurant-quality dishes in your own kitchen.
