If you love Awadhi galouti kebabs but want a vegetarian variation, then this 'Moong Galouti' is the best dish for you.

This scrumptious twist lets you take pleasure in the richness of timeless galouti while keeping it light, wholesome and packed with the natural goodness of moong. So if you want to delight in authentic Nawabi flavours, then join us in the #MoongKiPathshala series, where you can explore much more innovative moong-based dishes.

MOONG GALOUTI.

Active ingredients.

2 cups prepared green gram (sabut moong).
1 tablespoon ghee + for shallow frying.
1 tsp caraway seeds (shahi jeera).
1 1/2 tbsps chopped garlic.
1 tbsp chopped ginger.
2 green chillies, chopped.
6-8 broken cashew nuts.
1 tsp chironji.
1/2 tsp white pepper powder.
1/2 tsp green cardamom powder.
1 tsp garam masala powder.
1/2 cup fried onions.
2-3 tbsps grated khoya/ mawa.
Salt to taste.
1 tbsp lemon juice.
15-20 fresh mint leaves.
8-10 fresh coriander sprigs.
2-3 tablespoons roasted gram flour (besan).
Green chutney for serving.
Onion rings for serving.
Lemon wedges for serving.

Technique.

1. Heat ghee in a shallow nonstick pan. Include caraway seeds, garlic, ginger and green chillies and sauté for 30 seconds.
2. Include cashew nuts, chironji, white pepper powder, green cardamom powder and garam masala powder and blend well.
3. Include fried onions, khoya and mix well. Prepare for a minute.
4. Include cooked green gram, salt and mix well. Enable to cool somewhat.
5. Transfer the cooked mix in a food mill jar. Include lemon juice, mint, coriander and process to a smooth mix.
6. Transfer the mixture in a bowl, include roasted gram flour and mix well.
7. Wet your palms with water, take a part of the mixture and shape into a patty. Similarly make staying galoutis.
8. Heat enough ghee in a shallow nonstick pan. Place the ready galoutis and cook for 2-3 minutes on medium heat.
9. Flip and cook for 2 minutes more. Drain pipes on absorbent paper.
10. Transfer on a serving plate and serve hot with green chutney and onion rings.

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