When I got to know that mushrooms are a good source of Vitamin D, I immediately jumped on buying it Though I bought them to make soup, I ended up in making mushroom galouti kebabs. Well that’s because I was craving for kababs 😛 …
Mushroom galouti kebab is a vegetarian delight! If you want to treat a vegan, make some mushroom kebabs for them. And let them guess what are the main ingredients. I’m sure the answer won’t be any near to the main ingredient.
Why you should include mushrooms in your menu? Mushroom is one such edible fungi which has lots of Vitamins and is full of nutrition. It helps in weight loss, controls sugar, improves immunity, inhibits the growth of cancer cells and is full of Vitamin D, that reduces the risk of osteoporosis,
All these health benefits are enough to say that you must include mushrooms in your diet plan.
You can have these kababs as starters or in burgers or simply have it with chapati and dhaniya chutney.
How to Make Mushrooms Galouti Kebab
Here is the recipe for mushroom kebab that makes six pieces of kebabs.
- 250 gm Button Mushrooms
- 2 small boiled and mashed potatoes
- 1/4 tsp cloves (laung) powder
- 3 tbsp roasted chana dal powder or besan
- 1/4 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp haldi (turmeric) powder
- Salt to taste
- 1/2 tbsp cumin seeds (zeera)
- 2 tsp ginger garlic paste
- 6-7 sprigs Coriander leaves
- 2 green chillies
Take a pressure cooker and add washed mushrooms in it. Add haldi powder to mushrooms and mix well. Put it on a high flame and after two cooker whistles put off the gas stove. Open the lid of pressure cooker and put mushrooms in cold water immediately (or Blanch them).
Retain at least 2 tsp of water from the pressure cooker.
Blend the mushrooms in a grinder and make a coarse paste.
Take another wide-mouth pan and put it on high flame. Pour 2 tsp refined oil; you can take olive oil too. Add zeera to it and stir for 10 seconds. Now add ginger-garlic paste and green chillies and stir for at least 30 seconds. Add the mushroom paste and saute it till all the water from the vegetable evaporates.
Now add mashed potatoes to the mushrooms and saute. Stir and saute for 3-4 minutes. Take it off from the flame. Transfer the mushroom-aloo masala to a pan. Add cloves powder, salt, garam masala, dhania patta (coriander leaves) and besan to it. Mix well.
Divide this dough into six equal parts and make the patty of each part with the help of your palms.
Shallow fry the patties straightaway or for crispier patties you can dip each patty in rusk powder (take rusk, grind it and make it like powder, that’s it). I had made them the both ways.
Squeeze lemon on each patty and have it hot!
— Recipe and Images Shared by Sara Khan