How to make Chef Sanjeev Kapoor-style Mushroom Galouti Kebabs for evening snacking

Mushroom Galouti Kebabs make for an indulgent evening snack that can be easily made at home. According to celebrity chef Sanjeev Kapoor, these are delicate, melt-in-the-mouth treats that are very rich in flavours and when infused with charcoal smoke, make for a delectable treat during winters that are best enjoyed with mini paranthe. Take a look at the recipe.

750 gms mushrooms, 3-4 tsp ghee, salt to taste, 2 tsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp yellow chilli powder, 2 tbsp browned onion paste, 2 tsp galouti masala, a few saffron strands, 1 tsp kewra water, ghee for shallow frying and ¼ cup roasted gram flour

To begin with, clean the button mushrooms and cut them into quarters.

Heat ghee in a non-stick pan, add mushrooms and salt and mix well. Sauté on high heat for 5-6 minutes.

Now, add ginger-garlic paste, red chilli powder and yellow chilli powder and mix well. Saute for 1 minute or till the mixture is dry.

Let the mixture cool down and then blend into a fine paste.

Transfer the paste into a large plate, add browned onion paste, salt, galouti masala, saffron, kewra essence and roasted gram flour and mix till well combined. Make a well in the centre of the mixture and place a few pieces of hot charcoal in a small stainless steel bowl and place it in the centre. Drizzle ghee and immediately cover the mixture with a bowl. Let the flavour infuse for 2 minutes.

Now, heat ghee in a shallow frying pan, make small discs of the mixture and place in the ghee. Cook on high heat for 1-2 minutes. And then flip and cook on the other side as well.

Once done, serve hot on mini paranthe with a topping of lacha pyaz, lemon wedges and mint sprigs.