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

Ingredient Substitutions

• Instead of Mutton Mince: Ground beef (for a milder flavor)
• Instead of Dried Chickpeas: Boiled lentils, Cooked split peas
• Instead of Onion: Shallots
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Lemon Juice: Lime juice
• Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic (1:1)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Bay Leaf: None
• Instead of Garam Masala: All‑spice blend
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Chaat Masala: Tamarind powder
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper
• Instead of Oil: Vegetable oil, Canola oil
• Instead of Ghee or Cooking Oil: Vegetable oil
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Corn Kernels: Canned corn, drained
• Instead of Grated Cheese: Paneer (for a less melty texture)
• Instead of Bread Crumbs: Panko, Crushed cornflakes
• Instead of Butter: Oil
• Instead of Black Pepper: White pepper

Equipment Needed

• Food Processor
• Mixing Bowl
• Sharp Knife
• Cutting Board
• Frying Pan / Skillet
• Spatula or Tongs
• Measuring Spoons
• Grater (optional)
• Plate for Shaping (optional)

Critical Steps — Do Not Skip

• Grinding soaked chickpeas to a fine paste
• Kneading the mutton mixture until smooth
• Shaping uniform kebab patties
• Testing oil temperature before frying
• Ensuring cheese balls stay intact while frying

Chef Tips from the Video

• Add a pinch of nutmeg to the kebab mixture for an extra depth of flavor.
• For extra crispness, dust the kebab patties lightly with cornflour before frying.
• Serve with a tangy tamarind‑date chutney for a sweet‑sour contrast.

Troubleshooting

Storage

Refrigerator: Store kebabs and cheese balls in airtight containers for up to 2 days. Reheat gently in a skillet.

Freezer: Freeze cooked kebabs or balls on a tray, then transfer to a zip‑lock bag; use within 1 month. Reheat from frozen in a skillet.

Room temperature: Do not keep at room temperature for more than 2 hours due to meat safety.

Make-Ahead Tips

• Prepare the kebab mixture a day ahead and refrigerate; the flavors meld better.
• Boil potatoes and corn, then refrigerate the mash for up to 24 hours before forming balls.
• Both kebabs and cheese balls can be frozen after cooking; reheat in a skillet for crispness.

Frequently Asked Questions