Veg. Galouti Kebab with Saunf ki Roti aur Khubani ki Chutney
A veg. Galouti Kebab might sound like an oxymoron but so be it… the vegetarian version is certainly worthy enough. The hallmark of a Galouti Kebab is one that melts in your mouth with smooth creaminess. And as this Nawabi delicacy melts, it must lace you with beautiful flavours of kewra (pandan leaf extract) , saffron, cardamom and other spices. I made these kebabs out of red kidney beans, though there are other variants like masoor dal to use as the base kebab.
I paired these kebabs with a soft and slightly sweet Saunf ki Roti. The fennel flavour goes rather well with the rest of it and suffices as a main course. But it’s a rather rich and subtle dish so a spikey mint and yoghurt chutney is an indispensable accompaniment. However, that fresh spike shouldn’t undermine a delectable balance of sweet and sour which I got from a jammy apricot and raw mango chutney. It just adds another flavour profile while making the whole dish more moist.
Now, just roll it all up in the roti, take a mouthful and savour the Lucknowi treat.
