Farah Khan's Tasty Starters Recipe - Galouti Kebab & Corn Cheese Balls

Ingredients

• 500 g Mutton Mince (lean, freshly minced)
• 50 g Dried Chickpeas (soaked for at least 4 hours, then drained and ground)
• 1 medium Onion (finely chopped)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 small piece Cinnamon Stick (about 2 cm, broken into pieces)
• 1 Bay Leaf
• 1 tsp Garam Masala
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Chaat Masala (optional, for tangy flavor)
• 1 tsp Salt (or to taste)
• ½ tsp White Pepper (or black pepper if unavailable)
• 2 tbsp Oil (for sautéing onions)
• 200 ml Ghee or Cooking Oil (for shallow frying kebabs and balls)
• 2 medium Potatoes (about 300 g, boiled with skin, then mashed)
• 1 cup Corn Kernels (boiled, fresh or frozen)
• ½ cup Grated Cheese (cheddar or mozzarella, shredded)
• ½ cup Bread Crumbs (plain or seasoned)
• 2 tbsp Butter (for shallow frying the cheese balls (optional, can use oil))
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Prepare Chickpeas

   Drain the soaked chickpeas and pulse them in a food processor until they form a fine, slightly coarse paste.

   Time: PT2M

2. Sauté Onion

   Heat 2 tbsp oil in a skillet over medium heat. Add the finely chopped onion and sauté for 2 minutes until just translucent – do not brown fully.

   Time: PT2M

   Temperature: Medium heat

3. Combine Kebab Mixture

   In a large mixing bowl, combine the mutton mince, ground chickpea paste, sautéed onion, chopped green chilies, coriander, lemon juice, ginger‑garlic paste, cinnamon pieces, bay leaf, garam masala, red chili powder, chaat masala, salt, and white pepper. Mix thoroughly with clean hands until the mixture becomes smooth and slightly sticky.

   Time: PT10M

4. Shape Galouti Kebabs

   Wet your hands with a little water. Take about 30 g of the mixture and roll it between your palms to form a smooth, flat patty about 1 cm thick. Repeat to make 12–14 kebabs.

   Time: PT10M

5. Boil Potatoes

   Place the whole potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 12‑15 minutes until fork‑tender.

   Time: PT15M

   Temperature: 100°C

6. Boil Corn

   In a separate pot, boil the corn kernels for 4‑5 minutes until just tender. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

7. Prepare Corn Cheese Ball Mixture

   Peel the boiled potatoes and mash them in a bowl. Add the boiled corn, grated cheese, bread crumbs, salt, and black pepper. Mix until a cohesive dough forms.

   Time: PT10M

8. Shape Corn Cheese Balls

   With lightly oiled hands, take a tablespoon of the mixture and roll into a smooth ball (about 30 g). Place on a plate. Make 12–14 balls.

   Time: PT5M

9. Heat Oil for Frying

   In a wide skillet, add enough ghee or oil (≈200 ml) to cover the base about ½ cm deep. Heat over medium‑high heat until a small piece of bread sizzles (≈180°C).

   Time: PT5M

   Temperature: 180°C

10. Shallow Fry Galouti Kebabs

    Place 3–4 kebabs in the hot oil, pressing gently. Fry for 3‑4 minutes on each side until deep golden brown and the interior reaches 70°C. Remove and drain on paper towels.

    Time: PT8M

    Temperature: 180°C

11. Shallow Fry Corn Cheese Balls

    In the same oil (or add a little more if needed), fry the cheese balls 2‑3 minutes per side until the exterior is crisp and the cheese melts inside. Drain on paper towels.

    Time: PT6M

    Temperature: 180°C

12. Serve

    Arrange the Galouti Kebabs and Corn Cheese Balls on a serving platter. Garnish with fresh coriander leaves and serve with coriander‑mint chutney or sliced lemon.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

18 g

Carbohydrates

15 g

Fat

18 g

Fiber

3 g