Smoked Mushroom Galouti

Описание: Smoked Mushroom Galouti on Ulta Tawa Paratha
Forget mutton mince galouti kababs, these melt-in-the-mouth ones made with minced and
smoked mushrooms and grated paneer, and crumbed with finely sliced peeled almonds,
taste just as good
Ravi Saxena
Corporate Chef and Business Head-Catering, Azure Hospitality
This recipe is good for five portions of galouti.
INGREDIENTS
For Galouti
300 gm Minced Mushroom
80 gm Grated Paneer
40 gm Almonds (finely sliced)
30 gm Desi Ghee
10 gm Brown Onion (finely chopped)
15 gm Roasted Chana Powder
3 gm Salt
3 gm Kashmiri Red Chilli Powder
3 gm Garam Masala
2 gm Green Chilli (finely chopped)
Pinch of Cumin Powder
Pinch of Black Pepper Powder
Pinch of Turmeric Powder
For Ulta Tawa Paratha (per portion)
100 gm Flour (atta or maida)
10-15 gm Ghee (for dough and cooking)
Water, as needed
Pinch of Salt
Some strands of saffron (soaked in warm water or milk)
METHOD

Make Ulta Tawa Paratha: Combine 100 gm flour, a pinch of salt, and 10-15 gm ghee in a
bowl. Gradually add water and knead into a soft, smooth dough. Rest the dough for 10-15
minutes. Roll into a thin circle, apply a thin layer of ghee, fold, and roll again to form layers.
Heat a tawa and cook the paratha on both sides, applying a little ghee, until golden. Keep
aside and warm.
Cook Mushrooms: Heat 15 gm ghee in a pan. Add minced mushrooms and cook until all
moisture evaporates and the mixture becomes thick and dry. Add turmeric, brown onion
and cook for one more minute. Remove from heat and allow the mixture to cool
completely.
Prepare Galouti Mixture: Add grated paneer to the cooled mushroom mix. Add salt,
Kashmiri red chilli powder, cumin powder, turmeric, black pepper, garam masala and
chopped green chillies. Add roasted chana powder. Mix everything and prepare a smooth,
soft dough-like mixture. Add a splash of water if needed to adjust softness.
Shape the Tikkis: Divide the mixture into five equal portions. Shape each into a soft round
tikki. Crumb with finely sliced peeled Australian almonds.
Cook the Tikkis: Heat a tawa with a little ghee. Shallow fry the tikkis on low medium heat
until golden brown and lightly crisp on both sides. Put the fire off, add a piece of amber
charcoal topped with desi ghee and two cloves. Cover the tawa with a lid for the galouti to
acquire a smoked flavour for a few minutes.
Assemble and Serve: Place each tikki on a freshly made ulta tawa paratha. Garnish with
chopped coriander and serve with mint chutney.