When people hear galouti kebab, their minds immediately go to Galouti Kebab from Lucknow—that legendary melt-in-the-mouth kebab said to have been created for a nawab who had lost his teeth but not his appetite.
And fair enough. The original deserves every bit of its iconic status.
But what happens when that same luxurious texture meets one of North India’s most beloved pantry staples? Enter Rajma Ki Galouti—a smoky, spiced, vegetarian twist that transforms humble Rajma into soft, flavour-packed kebabs that are crisp on the outside and soft inside.
At The Curious Wok, we love recipes that feel familiar yet surprising—and this one does exactly that. It takes the everyday comfort of rajma and turns it into something dinner-party worthy.
The Inspiration Behind Rajma Ki Galouti
Traditional Galouti Kebab is known for its incredibly soft texture achieved through finely minced meat, raw papaya, and an aromatic spice blend.
Rajma may seem like an unusual substitute—but it works brilliantly because:
- It mashes beautifully
- It absorbs spices really well
- It creates a rich, creamy texture
- It offers a hearty vegetarian alternative without feeling like a compromise
This recipe gives it a delicious second life.
Ingredients
- Chitra rajma: 1 ½ cup
- Birista (fried onion): 2-3 tbsp
- Cashew nuts: 15-20
- Roasted chana powder: 2 tbsp
- Green chilli: 5-6
- Coriander: 2-3 stalks
- Ginger-garlic paste: 1 tsp
- Salt: to taste
- Ghee: 3-4 tbsp
- Red chilli powder: 1 tsp
- Cumin powder: 2 tsp
- Coriander powder: 1 tsp
Method:
- Soak rajma overnight, rinse and pressure cook with 1 tsp of salt for 3-4 whistles.
- Take some water in a sauce pan, bring it to boil, add cashew nuts and let them cook for 5-7 minutes on low flame.
- In a mixing bowl, take boiled rajma add boiled cashew nuts, birista, coriander stalks, green chillies, ginger-garlic paste.
- Using a masher or a blender, mash to a smooth paste. In case using a blender, do in small batches. If required use very little water.
- Take out the rajma mash in a mixing bowl and add all the remaining ingredients and mix evenly.
- Adjust seasoning. Let the mixture rest for 10-15 minutes.
- Divide into equal portions, roll into roundels, and flatten slightly into tikkis with wet hands.
- Heat a non-stick pan or tawa and brush it lightly with ghee.
- Place the kebabs and cook over medium-low flame until golden brown and crisp on both sides.
- Avoid turning too many times, as the kebabs are very tender and may fall apart.
- Once perfectly golden, remove, sprinkle chaat masala and serve hot with green chutney and onion roundels.
Serve your Rajma Ki Galouti with:
- Roomali Roti / Malabar Parantha
- Mint chutney
- Pickled onions / Laccha onions
Or slide them into mini sliders for a modern party appetiser.
Why This Recipe Works
Rajma Ki Galouti feels nostalgic because rajma is such an everyday comfort food in Indian homes.
But it also feels exciting because it completely changes the form of an ingredient people often under estimate.
That’s what The Curious Wok is all about—finding curiosity in everyday ingredients and turning them into something memorable.
