Mushrooms are in abundant this season. These are like one of those rare vegetables ( or plants) that I use in cooking. I usually use it in spaghettis and pastas. Apart from that sometimes in pulao. But I don’t like it in any other way. A packet of mushrooms sits in my refrigerator for at least 5 days before being used. The reason being, every time I think – this time I am going to make a different recipe with this mushrooms but being busy with the daily chores , I almost forget about them until they cry for my attention and that’s when I put them immediately into use. Out comes the mushrooms to be cooked into the spaghetti once again. Well, this time I was determined to not repeat history. So as soon as I got it home, I began searching the World Wide Web for mushroom recipes and to my surprise I found an enormous list of recipes. The one that caught my eyes was a kebab. Kebab with mushroom. That’s interesting.
So I tried it out ( with a few variations) and it turned out so yummy that I couldn’t help but eat it till the last piece. 😉
Here’s my version of Mushroom Galouti Kebabs. ( Did you know, Galouti means ” melting in the mouth”. This one sure lives up to its name.)
3 garlic cloves chopped
1 inch ginger chopped
2 green chilies
1 large potato boiled and grated
1 tsp tikka masala
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp red chili powder
1/2 cup breadcrumbs
1/2 cup roasted Chana dal powder
Salt to taste
Oil for frying
Wash the mushrooms. Blend them finely with the green chilies.
Heat 2 tbsp oil in a pan, add chopped garlic and ginger. Fry till the raw smell disappears. Add the blended mushroom and cook till its moisture is gone.
Add boiled and grated potatoes and cook for 2 mins.
Add tikka masala, garam masala, coriander powder, red chili powder and salt. Mix well. Switch off the stove.
Add bread crumbs and roasted Chana dal powder. Mix well. Let it cool for a while.
Make tikkis of this mixture and shallow fry till brown.
Serve hot with chutney and tomato ketchup.