If you are planning to host a party at home and are tired of those usual paneer recipes, then this Udaipuri Galouti Kebab recipe is a must try. Shared by Chef Avinash Martins, Janot, Bengaluru, this kebab reimagines the legendary Galouti Kebab through a vegetarian lens while staying rooted in the rich culinary traditions of Rajasthan. Here’s a breakdown of the recipe.
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Udaipuri Galouti Kebab
Raw jackfruit is slow-cooked with aromatic whole spices including black cardamom, cloves, cinnamon, fennel, and nutmeg, before being finished with a traditional charcoal smoke that lends the kebab its signature depth.
Served over a robust Laal Maans-inspired gravy, the dish is balanced with cooling cucumber raita, a fiery Mathania chilli aioli, and crisp Khooba Roti. The result is a harmonious play of smoky, spicy, creamy, and tangy flavours, celebrating the grandeur of Udaipur's royal kitchens in every bite.
Ingredients
For the Kathal Galouti
- 500 g boiled and shredded raw jackfruit
- 45 ml oil
- 30 g ginger garlic paste
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- Whole spices (green cardamom, black cardamom, cloves, cinnamon, bay leaf, cumin, fennel, grated nutmeg)
- 30 g yoghurt
- 100 g bread crumbs
- 150 g mayonnaise
For the Laal Maans Gravy
- Kashmiri chilli paste
- Onion paste
- Ginger garlic paste
- Curd
- Coriander powder
- Cumin powder
- Garam masala
- Whole spices
- Salt
For the Mathania Chilli Aioli
- Mayonnaise
- Mathania chilli paste
- Sriracha sauce
- Peri peri powder
- Salt
For the Cucumber Raita
- Hung curd
- Fresh cream
- Chopped cucumber
- Lemon juice
- Dill leaves
- Salt
For the Khooba Roti
- Atta or maida
- Ghee
- Garlic
- Ajwain
- Salt
- Water
Method
Here’s the step-by-step process to make this cuisine:
Step 1: Boil and shred the raw jackfruit until tender. Sauté ginger garlic paste and whole spices in oil before adding the jackfruit along with turmeric and red chilli powder.
Step 2: Cook until the mixture dries out, then cool and fold in yoghurt and mayonnaise. Finish with a traditional charcoal smoke, bind lightly with bread crumbs if required, shape into patties, and pan-sear until golden.
Step 3: Prepare the Laal Maans-inspired gravy by cooking onion and ginger garlic paste before adding Kashmiri chilli paste, spices, and curd. Cook until rich and smooth.
Step 4: Whisk together the ingredients for the Mathania chilli aioli and cucumber raita separately.
Step 5: Prepare the Khooba Roti by kneading the dough with garlic, ghee, and ajwain, shaping, and frying until crisp and golden.
Step 6: To serve, spread the Laal Maans gravy on the plate, place the Kathal Galouti on top, and accompany it with Khooba Roti, cucumber raita, and Mathania chilli aioli. Garnish with microgreens and edible rose petals.