VEG. GALAUTI KEBABS

Vegetarian Galauti Kebabs Made From Leftovers

Managing leftovers and creating a dish out of it is not only challenging but satisfying too. If the leftover food is used to create something very different than the dish itself, it’s commendable. I use leftover channa or rajma to make kebabs. I am sharing this recipe where you can make interesting kebabs or wraps with boiled channa/rajma or leftover ones.

Ingredients:-

For kebabs

2 cups black channa/rajma (cooked)

2 onions finely chopped

2 tsp. ginger and garlic grated

 2 tsp. chopped coriander

2 green chillies finely chopped

2 bread slices

Salt to taste

½ tsp. coriander powder

½ tsp. Kashmiri red chilli powder

½ tsp. garam masala

2 tbsp. oil

For Wrap

1/2 cup semolina (sooji)

1 cup all-purpose flour (Maida)

2 tbsp. oil

A pinch of salt

2 tbsp. grated mozzarella cheese/4-5 cheese slices

2 tsp. mixed dried herbs (oregano, basil, parsley)

2 tbsp. mint and yoghurt dip

Kebabs Method:-

• Mash the black channa or rajma with the help of masher. We will not use the gravy.

• Add chopped onions, ginger, garlic, salt and all spices.

• Mix it thoroughly using your hands.

• Add bread slices and mix it together like dough. Add chopped coriander leaves and green chillies.

• Make small balls of equal size from the mixture and flatten it like kebabs. Keep aside.

• Heat a non-stick pan. Add oil and shallow fry the kebabs flipping them occasionally.

• Serve hot with Green chutney or make a wrap.

Wrap Method

• Combine Maida, sooji water and a pinch of salt and knead it into hard dough.

• Let the dough rest for half hour and add oil and knead again.

• The dough is ready to make wraps.

• We need to make a lachcha parantha with flakes out of this dough

• Take the parantha and add cheese to it.Place the kebabs and put some dried herb mix on it.Fold it into half and serve with mint and yoghurt dip.

• You can try variations with rumaali roti and pita bread.