Name: कलकत्ता Galouti Kebab
Prep time: 15 min
Cook time: 5 min
Total time: 60 min
Ingredients: 1 cup Dried Chickpeas (soaked and boiled ); 1 Onion (roughly chopped ); 10 g Coriander (roughly chopped ); ½ cup Sun-Dried Tomatoes (roughly chopped ); 2 tbsp Chickpea Flour (besan); 1 tbsp Za’atar; ½ tbsp Sumac; 1 tbsp Lime Juice; 4 tbsp Extra Virgin Olive Oil; Salt to taste; 1 Onion (finely diced); 1 Raw Mango (finely diced ); 5 g Coriander (finely chopped ); 1 tsp Za’atar; 1 tsp Sumac; 1 tsp Lime Juice; Salt to taste

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कलकत्ता Galouti Kebab

5 from 1 vote

If there is one dish that is representative of the hustling and bustling streets of Kolkata, it is the luscious Galouti Kebab! This Vegan version of the traditional minced meat kebab is made using Chickpeas and Urban Platter's delicious Sun-Dried Tomatoes! The combination of flavors is robust and earthy with a burst of freshness in each bite because of the summer Kachumbar!

Prep Time: 15 minutes

Cook Time: 5 minutes

Refrigeration Time: 40 minutes

Total Time: 1 hour

Course: Appetizer, Side Dish, Snack

Cuisine: Indian, Italian

Keyword: #Galouti, #Kebab, #Kolkata, #StreetFood, #Sun-Dried Tomato

Servings: kebabs

Calories: 152kcal

Cost: 100

Ingredients

For the Galouti Kebab

1 cup Dried Chickpeas (soaked and boiled )
1 Onion (roughly chopped )
10 g Coriander (roughly chopped )
½ cup Sun-Dried Tomatoes (roughly chopped )
2 tbsp Chickpea Flour (besan)
1 tbsp Za’atar
½ tbsp Sumac
1 tbsp Lime Juice
4 tbsp Extra Virgin Olive Oil
Salt to taste

For the Keri Kachumbar

1 Onion (finely diced)
1 Raw Mango (finely diced )
5 g Coriander (finely chopped )
1 tsp Za’atar
1 tsp Sumac
1 tsp Lime Juice
Salt to taste

Instructions

Making the Galouti Kebab

In a food processor, add all of the ingredients and only 2 tbsp of olive oil listed under Galouti Kebab.
Start grinding the ingredients on high speed until a rough, homogeneous mixture is formed. Season with salt.
To check if the mixture is ground enough, take some of it in your hand and press. If it sticks together and looks homogenized, you’re good to go!
Portion the mixture into 20 g portions and refrigerate for 30 to 40 minutes.
To cook the Galouti Kebab, heat 2 tbsp of the olive oil in a non-stick pan over medium heat.
Flatten the portions slightly and start frying in the oil, about 2 minutes on each side.
Repeat the process with all of the remaining portions and once cooked, transfer to a plate lined with kitchen paper to drain excess oil.