Easy Galouti Recipe
A cheesy twist on the royal Awadhi classic, this Galouti melts in your mouth with the richness of kaale chane and warm spices. Perfectly pan-seared, it’s a flavour-packed appetiser that’s high in protein and impossible to stop at just one.
How to Make
- 1.
Get the base ready: Blend the cooked kala chana in a mixer till smooth. No need to add water, it should be a thick, dough-like paste.
- 2.
Mix and mash: In a large bowl, combine the ground chana with mashed potato, besan, ginger-garlic paste, spices, coriander, and salt. Mix well.
- 3.
Stuff with cheesy goodness: Take a small portion, flatten it in your palm, place a bit of Britannia The Laughing Cow Cheese in the centre, and seal it into a patty.
- 4.
Cook with care: Heat a non-stick tawa or pan with a little ghee. Place the galoutis and cook on a medium flame till crisp and golden on both sides.
- 5.
Let it rest: Once cooked, give them a minute to cool slightly. The inside stays creamy while the outside firms up, perfect for little fingers!
Fun Facts About This Cheese Galouti Recipe
- Kala chana has ancient Ayurvedic roots. Cultivated for thousands of years, it’s considered sattvic in Ayurveda, known to purify the body and mind and balance all three doshas: Vata, Kapha, and Pitta.
- It’s more than just food, it’s festive too. On days like Ashtami and Navmi, soaked kala chana is offered as prasad to women, symbolising prosperity and good fortune.
- A brilliant meat-free base for galouti! When mashed, kala chana mimics the soft, tender texture of traditional galouti kebabs, making it a flavour-packed, vegetarian hero.