Mushroom Galouti Kabab with Green Chutney and Spiced Onion

To make Mushroom Galouti Kabab, start by frying sliced onions, cashews, and garlic in ghee or butter until golden brown. Once cooled, grind this mixture into a fine paste. In the same pan, add mushroom paste and the onion-cashew paste, frying for a minute. Then, mix in spices, fresh coriander, and roasted besan, allowing it to cool. Shape the mixture into kababs and shallow fry them in ghee or butter until golden brown on both sides.

Yes, Mushroom Galouti Kababs are completely vegetarian as they are made primarily from mushrooms, cashews, and spices, making them a delicious option for vegetarians and those looking for plant-based meals.

If you don't have besan (roasted chickpea flour), you can substitute it with all-purpose flour or ground oats. However, keep in mind that the texture and flavor may vary slightly, so adjust the quantity accordingly to achieve the desired consistency.

To store leftover Mushroom Galouti Kababs, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking, and they can be kept in the freezer for up to a month.

Mushroom Galouti Kababs pair wonderfully with green chutney and spiced onions. For a complete meal, consider serving them with naan or paratha, a side of yogurt, and a fresh salad to balance the flavors.