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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