How to Make Veg Galouti Kebab at Home (Lucknow-Style Melt-in-Mouth Recipe)

If you’re a fan of soft, melt-in-the-mouth kebabs and want a pure vegetarian option, Veg Galouti Kebab recipe is your perfect match. Inspired by the royal kitchens of Lucknow, this recipe recreates the same richness and texture using plant-based ingredients. Traditionally made with finely minced meat and exotic spices, galouti kebab now has a popular vegetarian version that retains the same aromatic charm, loved by students and chefs at TGCA.

In this blog, we will guide you on how to make Veg Galouti Kebab at home, with a step-by-step process, ingredients, cooking tips, and answers to your most common queries. This is your chance to enjoy Lucknow-style galouti kebab recipe at home, without compromising on taste or tradition.

Pro Tip: To perfect the texture of Veg Galouti Kebab, take weekend cooking classes in Delhi and learn the secrets of spice blending from expert chefs.

What is Veg Galouti Kebab?

Vegetarian Galouti Kebab is a plant-based version of the famous Lucknawi Galouti Kebab, created for a toothless Nawab who still craved rich flavours and melt-in-the-mouth texture. The non-veg version uses minced meat, while the Rajma Galouti Kebab version uses red kidney beans (rajma), soya, fried onions, aromatic spices, and a blend of herbs to replicate the original softness and taste.

These kebabs are shallow-fried rather than grilled, making them more tender and flavourful. They are ideal for snacks, starters at parties, or even a wholesome evening treat with green chutney, one of the top picks at TEDCO culinary classes.

Why You’ll Love This Veg Galouti Kebab Recipe

• 100% Vegetarian yet packed with rich, traditional Lucknowi flavours
• Perfect starter or snack for Indian dinners, parties, or special occasions
• Made from easily available ingredients like rajma, soya chunks, roasted gram flour, and Indian spices
• Naturally gluten-free and high in protein
• Can be pan-fried or air-fried, making it a guilt-free indulgence

Ingredients You’ll Need

Main Kebab Base:

• Red Kidney Beans (Rajma) – 150 gm
• Soya Bean Chunks – 50 gm
• Fried Onion – 1 large
• Green Chillies – 2-3 no.
• Coriander & Mint Leaves – 1 small bunch each
• Lemon Juice – ½ no.
• Roasted Gram Flour (Besan) – 1/3 cup
• Dried Mango Powder (Amchur) – 1 tsp
• Red Chilli Powder – 1 tsp
• Salt – 1 tsp
• Rose Water – 1 tsp
• Kewra Water – 1 tsp
• Garlic Paste – 1 tsp
• Ginger Paste – 1 tsp
• Ghee – 1 tsp
• Fresh Cream – 1 tbsp

For Galouti Masala (Grind Together):

• Fennel Seeds – ½ tsp
• Cumin Seeds – 1 tsp
• All Spice – 12-15 no.
• Peppercorn – 12-15 no.
• Mace – 2 nos.
• Green Cardamom – 4 no.
• Black Cardamom – 1 no.
• Cashew – 14-15 no.
• Rose Petals – ½ cup

How to Make Veg Galouti Kebab: Step-by-Step Process

Step 1: Soak and Cook

Soak the rajma overnight and pressure cook it until very soft (4–5 whistles). Boil the soya chunks, then squeeze out excess water.

Step 2: Prepare the Galouti Masala

Grind all the galouti masala ingredients into a fine powder. This brings that signature Awadhi aroma and richness to your Veg Galouti Kebab.

Step 3: Blend the Mixture

In a blender, combine all the kebab base ingredients and ground masala. Blend to a soft, slightly sticky mix.

Step 4: Shape the Patties

Form the mixture into small tikkis. Add more roasted besan if it feels too wet.

Step 5: Cook to Perfection

Shallow fry on medium heat in ghee until golden brown on both sides. Avoid high heat.

Pro Tips for Perfect Lucknow-Style Veg Galouti Kebab

• Use very soft rajma for melt-in-mouth texture
• Squeeze all water from soya chunks
• Don’t skip the galouti masala—it’s essential
• Use ghee for best flavour
• Refrigerate mixture before shaping

How to Serve Veg Galouti Kebab

• With mint-coriander chutney
• Lemon wedges
• Laccha onions
• Chaat masala
• Roomali roti or ulta tawa paratha

Variations You Can Try

• Vegan: Use plant-based cream and skip ghee
• Paneer Galouti: Add grated paneer
• Air-fried: Cook at 180°C for 10–12 mins

Storage & Reheating Tips

• Fridge: Store for 2 days (uncooked)
• Freeze: Store shaped patties for 2 weeks
• Reheat: Tawa or microwave before serving

Nutritional Info (Approx. per Kebab)

Calories: 90 kcal | Protein: 5g | Fat: 4g | Carbs: 10g | Fibre: 3g

Pro Tip: If you're serious about cooking veg kebabs like a pro, try enrolling in a culinary arts course for hands-on guidance and flavour-building techniques.

Final Thoughts

Making Veg Galouti Kebab recipe at home is surprisingly easy and incredibly satisfying. Whether you’re a vegetarian or just experimenting with healthy options, these Lucknow-style melt-in-mouth kebabs offer the best of both worlds, flavour and nutrition. With ingredients easily found in every Indian kitchen, this rajma galouti kebab will surely be a hit at your next dinner party. No wonder many foodies call them the best galouti kebab in Lucknow style, and TGCA students often perfect this vegetarian galouti kebab recipe in their culinary classes.

FAQs

Can I skip rajma in Veg Galouti Kebab?
Rajma provides texture and binding. You can replace it with mashed sweet potatoes or boiled chana, but the authentic Galouti flavour and texture might change slightly. Adjust spices to maintain the kebab’s richness.

Is this recipe suitable for kids?
Yes, it’s perfect for kids. The kebabs are soft, mildly spiced, and pan-fried, making them a healthy, protein-rich option for school lunchboxes or evening snacks. You can even shape them into fun bite-sized patties.

How to ensure kebabs don’t break while frying?
If the mixture feels too wet or soft, add more roasted besan or breadcrumbs. Chill the dough for 20–30 minutes before shaping. Always fry on a medium flame until the kebabs turn golden and hold well.

What makes these kebabs “Galouti”?
It’s the special galouti kebab masala, a blend of aromatic spices, and the super-soft, melt-in-the-mouth texture that defines these kebabs. They’re inspired by the Lucknowi tradition of royal softness and rich, spiced flavours.

Can I use canned rajma instead of boiling?
Yes, canned rajma works fine. Rinse thoroughly to remove the brine, mash it properly, and ensure it's not too watery. This shortcut saves time while still delivering great texture in the kebabs.

Is it okay to use rose essence instead of rose water?
Rose essence is highly concentrated. If substituting for rose water, use just 1–2 drops to avoid overpowering the kebabs. Rose water is milder and more traditionally suited to subtle Lucknowi flavours.

Can I prepare the mixture in advance?
Absolutely. Preparing the mix a day in advance enhances flavour. Store it in an airtight container in the refrigerator. It also helps the mixture firm up, making it easier to shape and cook evenly.

What chutney pairs best with Veg Galouti Kebab?
Mint-coriander chutney with lemon juice is ideal. You can also try curd-based dips or tangy tomato chutney for contrast. The fresh, herby chutneys balance the kebab’s richness and elevate the flavour beautifully.

Are these kebabs gluten-free?
Yes, if you skip regular breadcrumbs and use roasted besan or gluten-free flour as a binder, the kebabs remain naturally gluten-free, making them suitable for people with gluten intolerance or celiac disease.

Can I bake these kebabs?
Yes, you can bake them at 180°C for 12–15 minutes, flipping halfway. Brush with ghee or oil for a crisp finish. Baking makes them a healthier alternative to pan-frying without compromising texture.