Rajma Galouti kebabs

Galouti Kebabs also known as Galawati Kebabs is one of the jewel of the Awadhi cuisine and A great way to start your party is to serve the Rajma galouti kebabs. These spicy rajma kebabs are just melt in mouth,fully healthy and protein packed and not just resemble the non veg one but also tastes great...The origin of these Kebabs has an interesting story.Nawabs of Awadhi were famous for their overwhelming and luxurious lifestyle and their extravagant tastes nourished many arts and created best of the the culinary delights.One of the old and aging Nawab of Awadh lost his tooth even though his passion for gourmet food was intact and He ordered his Bawaarchi to cook Kebabs for which he didn't need his teeth and Then Bawarchi created softest Kebabs in the world Simply melt in mouth 'The Galawati Kebabs ' comes from the Urdu word Gala which means soft enough to swallow.This mouthwatering Kebabs is pride of The Awadhi cuisine and served across country.Ialways make curries with rajma and This time I thought of trying Galouti kebabs at home,Hoping to replicate the royal magic and taste.Every time I make these and I wonder why i don't make them more often....It's so amazing and looks awesome.....How much I love them when I make them...I'm seriously digging into these Kebabs.....So damn healthy....This is one such dish if you do justice with you will be very proud to have cooked and served.Try them  with a big dollop of spicy coriander chutney or tomato ketchup.....So next time when you have some boiled leftover Rajma in your fridge,Make these scrumptious kebabs and surprise your family and friends with your cooking skills and also make them guess the ingredients....wink wink!

Ingredients:

1. Ghee or olive oil-2ts
2. Rajma boiled-1cup
3. Onion chopped-1medium size
4. Potato-1med size
5. Besan/gram flour-1/4cup

Procedure:

• Soak rajma for4-5 hours and pressure cook soaked rajma until they are boiled or you can use your leftover rajma masala for making kebabs.
• Add ghee in a pan ,pinch of hing/asafoetida,cumin seeds and elaachi dana and mix chopped ginger and green chillies and sauté till turn brown in colour. Switchoff the flame.Cool it and keep aside.
• Mash the boiled rajma and add spices red chilli powder,Garam masala,chaat masala, black salt to taste.Add boiled and mashed potato and mix well.Combine with pan mixture.
• Add gram flour to the mixture.Make kebabs from the mixture.
• Heat a nonstick tawa and add ghee and place the kebabs.Pan fry them from all the sides until they get brown colour.Serve hot.