Galouti Kebab Recipe

A popular vegetarian alternative to the famous Galouti kebab of Awadhi cuisine made with meat. These patty-moulded kebabs are known for their firm surface, moist inside and then served inside a roll. It's great as a starter or snack with your favorite spices, but it also tastes great as patties for burgers or rolls Galouti Kebab recipe.
Kebab dishes are not local to Indian cuisine and have been influenced by Mughal cooking. For the most part, kebabs are made from a mixture of meat and vegetables and shaped like patties. Rajma or kidney bean based kebabs also known as galouti kebabs is another extension to this list and can be served as a starter or as a filling bite.
To be honest, I don't like this kebab very much because it gets so filling after just one or two kebabs. This is mainly because kidney beans contain a lot of protein. I prefer a light breakfast that doesn't make me feel bloated. This seems to be one of the most sought after kebab recipes, so maybe it's just me. Additionally, meat lovers can substitute the desired meat for kidney beans in this dish, adding protein to the dish. As a result, most kebab shops wrap these kebabs in salad and serve them as a complete meal for lunch and dinner.
Furthermore, some tips, additions and changes to the Galouti Kebab recipe. To begin, kidney beans must be soaked for at least eight hours, preferably overnight. Also, once strained, cook it thoroughly so that the rajma can be mashed without any problem. Also, when the kebabs are molded, you can fry them with different options. For a healthy option, I fried them in a pan, but you can deep fry or shallow fry them until crisp. finally, you can expand and explore different ways to approach the recipe by including millet and quinoa as per your decision. Adding these makes it more filling and crispier too.