Mushroom Galouti Kabab

Kababs are a favourite of many. So today I am going to talk about the Galouti kebab. As many of you would know, the Galouti kebab has been delicately handed down from the kitchens of the Lucknow Nawabs. Traditionally made from minced goat meat, the Galouti kebab as its name suggests is an aromatic, melt in the mouth affair which leaves food lovers hungry for more. For my vegetarian friends, I would like to share this Mushroom Galouti Kebab recipe. The mushroom paste is relatively simple to do as there aren’t many ingredients. Use a food processor or mixer-grinder to make the paste. It is important to add the roasted Bengal gram flour to ensure the kebab binds well and retains its shape. Another add on option is grated cheese to the blended mushroom paste. Ensure you oil your palms while shaping the Galouti kebab. The Galouti kebab is normally served with mini parathas but I like to add some variety with breads such Pita or mini Kulchas. The mint coriander chutney is an essential accompaniment. However, there are other options if you are in the mood to experiment. I would strongly recommend the garlic dip or the spicy hummus.




Mushroom Galouti Kabab

  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins


A melt in the mouth affair



  • 2 cups Mushrooms, roughly chopped
  • 2 Onions, finely chopped
  • 23 Green Chillies (as per spice intake), finely chopped
  • 1 Tsp finely chopped Ginger
  • 1 Tsp finely chopped Garlic
  • 1/3 cup grated paneer (or finely grated boiled potatoes)
  • 2 Tbsp roasted Bengal gram flour (Besan)
  • ¼ Tsp Garam Masala powder
  • ¼ Tsp Amchur powder
  • ¼ Tsp Cumin powder
  • 2 Tbsp Oil + Oil for shallow frying


1) In a hot pan add 2 tbsp oil, chopped onions, salt, and sauté.

2) Now add chopped mushrooms, green chillies, chopped ginger garlic paste and sauté till the raw smell and flavour disappears. Cook for 3- 4 mins on a medium-high flame.

3) Next add the garam masala powder, amchur powder, cumin powder, chopped paneer (or grated boiled potatoes) and stir for a minute to mix well.

4) Take off from flame and completely cool down the mixture. Blend this into a smooth paste and transfer the mix into a bowl/plate.

5) Adjust the consistency by adding roasted Bengal gram flour.

6) Oil your hands and make small round balls out of the mushroom mixture. Flatten them a little with your palms into kebab like shapes.

7) Heat oil in a flat bottom. Shallow fry the prepared Galouti Kababs in batches over medium-low heat. Gently flip the Kababs so as to cook both the sides. Fry till light brown and crisp from outside.

8) Once they are done, you may plate them and serve hot with mint chutney or any other chutney of your liking. Goes well with Parathas and naan.


You may experiment with different dips and sauces . I have tried these Galoutis with mini Pita breads and Spicy Hummus. They went well together!


  • Serving Size: 4


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