Vegetable Galouti Kabab

A kabab always manages to tempt me!! Though a vegetarian I am attracted to all the non-vegetarian kababs like the malai, reshmi,  acahri, galouti.......and many more. When I see my son eating the galouti kabab with so much liking I tried to make a vegetarian version at home. Looking at the texture I felt they were melting in the mouth, a little difficult to even pick up, the name Galouti is very apt I must confess. Here goes my version of the melting in the mouth kabab recipe.

For pressure cooking to 1 whistle I used all the vegetables below roughly chopped

1 beetroot
1 carrot
1 large potato
50 gms of french beans
A few cabbage leaves
4 cauliflower florets
4 broccoli florets
1/2 cup green peas
Drain well in colander and keep ready

The next set of ingredients

3 slices of wheat bread
4 green chillies crushed
1 tspn of cumin powder
1 tspn of dry mango powder
1 tspn of ginger paste
1 cup full of coriander chopped
Salt to taste
Semolina for coating the kababs

Method

Once you are ready with all the ingredients, put all together in a mixing bowl except the semolina.
Now mix all well, make equal sized balls, coat them with semolina, pan fry like patties with oil, flipping on either side and making them to a nice crisp brown. Savour with green chutney, sauce, mustard sauce or dip of your choice.

I need to mention here that it is difficult to bring together and bind the kababs since the vegetables arr pressure cooked. You need to work hard to get the texture.