Veg Galouti kebab and Roomali Roti

After a long hiatus, I am finally here, and the recipe that I am going to share is Veg Galouti kebab that I made from Arbi mixed with some freshly grounded spices. This kebab is melt-in-the-mouth, and texture-wise, you don’t see much difference from a mutton galouti kebab.

When I started making this for our Friday dinner, I thought of different pairings to go with it, but other than Roomali Roti, nothing convinced me. It was challenging for me to make Roomali Roti, but I gave it a try.

Living in a foreign country has its own disadvantages, and whenever we want to try some good Indian food, we sense one of those disadvantages. Only a few restaurants serve good, authentic Indian food, and after getting disappointed several times, my kids don’t want to experiment with Indian restaurant-food anymore.

Now I have opened my own mom’s dhaba which fulfills all the wishes of my family and is definitely healthier and has tastier options. Here I will admit, today’s preparation was just for myself. I was craving a galouti kebab from a small joint in Hyderabad and made it myself because I didn’t have a choice.


Galouti kebab


Arbi/Colocasia Root- 6 big ones

Cumin seeds-1 teaspoon

Carom seeds-1 teaspoon

Ginger -1 teaspoon chopped finely

Green chillies-1 teaspoon chopped finely

Fresh mint leaves -8-10 chopped finely

Dry mango powder-1 teaspoon

Chat masala -1 teaspoon

Crushed black pepper -1/2 teaspoon

Salt -according to taste

Oil for making it on griddle


Dry roast both cumin seeds and carom seeds.

In a mortar pestle or grinder, grind it to make a powder.

Boil arbi in enough water.

Make a mix of arbi with all the other ingredients other than oil.

Make kebabs with your palm and if it is sticking, use some oil.

On a hot, thick griddle make kebabs using a brush for oil.

It will take at least 12-13 minutes for kebabs to get the colour and melt-in-the-mouth texture.

Do it on medium flame- otherwise it will blacken and your kebabs will have bitter taste.

Now your galouti kebabs are ready! Serve them with roomali roti, naan or without a side.


Roomali Roti


Whole wheat flour- 1 cup

All purpose flour- 2 cups

Salt -1 teaspoon

Oil – 2 teaspoon

Milk for kneading

Mix dry ingredients together and add oil.

Again, mix properly.

Knead with milk.

The dough should be really soft and supple.

Let it rest for 30 minutes.

After 30 minutes, knead it again.

Roll it super thin with the help of some dry flour.

It should be almost transparent after rolling.

On the gas stove, place a big wok in inverted position.

When it becomes hot, adjust the flame on medium and place the rolled roti.

When bubbles appear, remove it and do the same with the other side of the roti.

It will not take more then two two minutes for each side.

Remove it and cover with a soft cloth till you make the whole batch.

Serve hot.

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