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Sangri ke Galouti Kebab - By Chef Subyendu Roy
Savor the exquisite Sangri ke Galouti Kebab crafted by Chef Subyendu Roy, a culinary masterpiece.
Ingredients:
Sangri: 500 gm
Chana Dal: 2 tbsp
Whole Garam Masala: 2 tsp
Whole Red Chilli: 1 tsp
Rose Water: 1 tsp
Salt: To taste
Onion: 2 tsp
Red Chilli Powder: 1 tsp
Coriander Leaves: 2 tsp
Roasted Chana Dal: 1 tsp
Processed Cheese: 2 tsp
Ghee: 2 tbsp
Method:
1. Soak sangri for an hour in water.
2. Heat ghee and mix it with red chilli and whole
spices.
3. Add salt, chana dal, and sangri. Cook until all of
the sangri's water has evaporated.
4. Take it off the heat and let it cool.
5. Blend the ingredients into a fine paste and season
with salt and rose water, to taste.
6. If the mixture becomes too soft, you can add
roasted channa flour to it.
7. Make equal-sized balls and stuff them with cheese.
8. Form galettes using a press and shallow-fry in ghee
until golden brown.
9. Serve hot with mint chutney.
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