Air fryer recipe · Starters
Rajma Galouti Kebab
Melt-in-the-mouth kidney bean kebabs inspired by the royal galouti.
- 40 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 335kcal
- 20.4 gprotein
- 54.4 gcarbs
- 4.7 gfat
- 13.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled rajma, mashed2 cups
- Roasted besan3 tbsp
- Fried onion paste2 tbsp
- Garam masala & kewrato taste
- Cashew paste2 tbsp
Method
Mash to smooth
Mash the boiled rajma thoroughly until it is almost a paste, which gives galouti its signature soft, melt-in-the-mouth feel. Any whole beans left behind break that silky texture with hard little bites.
Enrich the mix
Blend in the roasted besan, fried onion paste, cashew paste, garam masala and a few drops of kewra water. The cashew adds a rich smoothness while the besan quietly binds the soft mix so it can be shaped.
Rest the mixture
Chill the mixture for fifteen minutes so it firms up enough to handle. A cold, rested mix is far easier to mould into the thin, delicate kebabs without it sticking to your hands and tearing.
Shape gently
Form the mix into small, thin round kebabs with a light hand, pressing just enough to hold. Over-pressing packs them dense and squeezes out the airy softness that makes a galouti so tender.
Air-fry carefully
Brush the kebabs with ghee and air-fry at 185°C for 13 min, turning once very gently, until lightly crisped outside but still soft within. Serve with mint chutney and ulta tawa paratha.
