By Aditi Saraswat
August 26, 2026
Beyond the usual samosas and pakoras, try something different by making these mushroom galouti kebabs for your next festive gathering. Mushrooms are cooked until their moisture evaporates, then blended with roasted besan and warm spices into soft kebabs that appear to be crispy on the outside while remaining soft inside.
250 g mushrooms, finely chopped ½ cup roasted gram (besan) 1 small onion, finely chopped 1 tbsp ginger-garlic paste 1 green chilli, finely chopped 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala ¼ tsp black pepper powder ½ tsp red chilli powder ½ tsp chaat masala 1 tbsp lemon juice 1 tbsp chopped coriander 2 tbsp oil Salt, to taste
In a pan, heat oil and add chopped mushrooms to it. Cook over medium flame until their moisture disappears totally and the mushrooms appear dry.
To this, now add onion, ginger-garlic paste and green chilli and cook until aromatic; then mix in coriander, cumin, garam masala, pepper and chilli powder.
Let the mushroom mixture cool a bit before grinding it. Add roasted besan, lemon juice, coriander and salt, then mix everything nicely.
Divide the mixture into small equal portions and gently shape into rounds or ovals. Keep the kebabs a bit thick so they stay soft within.
Heat the tawa, grease it lightly and cook the kebabs on medium flame until golden on both sides, then serve hot with mint chutney.