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
Method
1. 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.
2. 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.
3. 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.
4. Shape the Tikkis: Divide the mixture into five equal portions. Shape each into a soft round tikki. Crumb with finely sliced peeled Australian almonds.
5. 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.
6. Assemble and Serve: Place each tikki on a freshly made ulta tawa paratha. Garnish with chopped coriander and serve with mint chutney.
Allergens
This recipe contains:
• Dairy: Paneer, ghee
• Nuts: Australian almonds
• Gluten: Ulta tawa paratha
• Legumes: Roasted chana powder
