32g protein veg Galouti kebab
32g protein veg Galouti kebab is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by DigvijayLifestyle on YouTube.
Prep: 50 min | Cook: 12 min | Total: 1 hr 17 min
Cost: $13.23 total, $3.31 per serving
Ingredients
- 1 cup Soy Granules (soaked in warm water for 10 min, then squeezed)
- 200 g Paneer (firm, crumbled; can be homemade or store‑bought)
- 2 medium Potatoes (boiled, peeled and mashed)
- 2 tbsp Besan (Gram Flour) (acts as a binder; gluten‑free)
- 1 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
- 2 pieces Green Chilies (finely chopped; adjust to heat preference)
- 2 tbsp Fresh Coriander Leaves (chopped)
- 1 tbsp Fresh Mint Leaves (chopped)
- 1 tsp Red Chili Powder (adjust for spice level)
- ½ tsp Garam Masala (store‑bought or homemade)
- ½ tsp Cumin Powder (roasted for extra aroma)
- 1 tsp Salt (or to taste)
- 1 tbsp Lemon Juice (freshly squeezed)
- 2 sprays Olive Oil Spray (for air‑fryer; use any high‑smoke‑point oil spray)
Instructions
Soak Soy Granules
Place 1 cup soy granules in a bowl, cover with warm water and let sit for 10 minutes. Drain and squeeze out excess water using a clean kitchen towel.
Time: PT10M
Boil and Mash Potatoes
Peel the potatoes, cut into quarters and boil in salted water until fork‑tender (about 15 minutes). Drain and mash until smooth; set aside to cool slightly.
Time: PT15M
Temperature: 100°C
Blend Base Mixture
In a food processor combine the soaked soy granules, crumbled paneer, mashed potatoes, 2 tbsp besan, ginger‑garlic paste, green chilies, coriander, mint, lemon juice, and all spices. Pulse until a coarse, sticky mixture forms.
Time: PT5M
Rest the Mixture
Transfer the mixture to a mixing bowl, cover with cling film and let rest for 10 minutes. This allows the besan to hydrate and the flavors to meld.
Time: PT10M
Shape Kebabs
With lightly oiled hands, divide the mixture into 6 equal portions (about 80 g each) and shape each into a flat, oval kebab about 1 cm thick.
Time: PT5M
Preheat Air Fryer
Preheat the air fryer to 200°C for 5 minutes. Lightly spray the basket with olive oil spray.
Time: PT5M
Temperature: 200°C
Cook Kebabs
Place the kebabs in a single layer in the air‑fryer basket (do not overcrowd). Cook at 200°C for 6 minutes, flip, then cook another 6 minutes until golden brown and crisp on the outside.
Time: PT12M
Temperature: 200°C
Serve
Remove kebabs, let rest 2 minutes, then serve hot with green chutney, sliced onions, and lemon wedges.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 32 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Vegetarian, High‑Protein, Gluten‑Free (if besan is used)
Allergens: Soy, Dairy (paneer)
Ingredient Substitutions
- Instead of Soy Granules: Textured vegetable protein (TVP), Lentil flour
- Instead of Paneer: Firm tofu, Halloumi
- Instead of Potatoes: Sweet potatoes, Cauliflower florets (steamed)
- Instead of Besan (Gram Flour): Chickpea flour, Rice flour
- Instead of Ginger‑Garlic Paste: Minced ginger and garlic (½ tsp each)
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Fresh Coriander Leaves: Fresh parsley
- Instead of Fresh Mint Leaves: Cilantro
- Instead of Red Chili Powder: Paprika (for color)
- Instead of Garam Masala: All‑spice blend
- Instead of Cumin Powder: Ground coriander
- Instead of Salt: Sea salt
- Instead of Lemon Juice: Lime juice
- Instead of Olive Oil Spray: Vegetable oil spray
Equipment Needed
- Mixing Bowl
- Food Processor or Hand Blender
- Air Fryer
- Induction Plate or Gas Stove (optional)
- Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Parchment Paper (optional) (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Soaking soy granules properly to achieve the right texture
- Resting the blended mixture to allow binding
- Shaping kebabs without them breaking
- Cooking at the correct temperature to get a crisp exterior while keeping the interior juicy
Chef Tips from the Video
- Chill the blended mixture for 10‑15 minutes before shaping – cold mixture holds together better.
- For an extra smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke to the spice mix.
- Serve with a side of tangy tamarind chutney for authentic Lucknowi flair.
Troubleshooting
Kebabs fall apart while shaping
Add an extra teaspoon of besan or a little boiled, mashed potato to increase binding; ensure the mixture has rested.
Kebabs are dry inside
Do not over‑cook; keep cooking time to 12 minutes total and check for a moist interior. Adding a drizzle of oil spray before cooking helps retain moisture.
Kebabs are not crisp enough
Preheat the air fryer fully and spray the kebabs lightly with oil before cooking; increase the final crisping time by 2‑3 minutes if needed.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze uncooked shaped kebabs on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Re‑air‑fry from frozen for 8‑10 minutes.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Shape the kebabs and freeze them raw; they can be cooked directly from frozen.
- The mixture can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping.
Frequently Asked Questions
What is the cultural significance and history of Tunday Kababi in Lucknowi cuisine?
Tunday Kababi originated in the 19th‑century royal kitchens of Lucknow, created by a chef named Haji Murad Ali (nicknamed ‘Tunday’ for his short stature). The original meat kebabs are famed for their melt‑in‑the‑mouth texture and are a staple of Awadhi cuisine, often served at weddings and festive gatherings.
What are the traditional regional variations of Tunday Kababi in Awadhi cuisine?
In Lucknow, the classic version uses finely minced lamb with a secret blend of over 100 spices. Regional variations include chicken, fish, and vegetarian versions that substitute meat with soy or paneer while retaining the signature spice mix and cooking technique.
How is authentic Tunday Kababi traditionally served in Lucknow?
Authentic Tunday Kababi is served hot on a copper platter with green coriander‑mint chutney, sliced onions, lemon wedges, and sometimes a side of room‑temperature kebab‑type salad called ‘kachumber.’ It is often accompanied by soft room‑temperature roomali roti or naan.
During which occasions is Tunday Kababi traditionally enjoyed in Indian culture?
Tunday Kababi is a celebratory dish, commonly prepared for weddings, Eid feasts, Diwali gatherings, and special family occasions in Lucknow. Its rich flavor and impressive presentation make it a centerpiece for festive meals.
What makes Tunday Kababi special or unique in Awadhi cuisine?
The kebab’s uniqueness lies in its ultra‑fine grinding of meat (or meat‑substitutes), the use of a secret spice blend, and the cooking method—traditionally slow‑grilled over a charcoal fire, which imparts a smoky aroma while keeping the interior exceptionally tender.
What are the authentic traditional ingredients for Tunday Kababi versus acceptable substitutes in a vegetarian version?
Traditional ingredients include minced lamb, raw papaya paste, and a complex spice mix. In a vegetarian version, soy granules or TVP replace meat, paneer adds richness, and boiled potatoes act as a binder; the same spices are retained for authenticity.
What other Awadhi dishes pair well with vegetarian Tunday Kababi?
Vegetarian Tunday Kababi pairs beautifully with Lucknowi dishes such as Dum Aloo, Shahi Paneer, Sheermal or roomali roti, and a side of kachumber salad. A light cucumber raita balances the spiciness.
How has Tunday Kababi evolved over time in modern Indian cooking?
While the original kebabs were cooked over charcoal, modern kitchens use grills, tandoors, ovens, and air‑fryers for convenience. Vegetarian and vegan adaptations have emerged, using soy, lentils, or jackfruit to meet contemporary dietary preferences while preserving the signature flavor profile.
What are the most common mistakes to avoid when making vegetarian Tunday Kababi at home?
Common mistakes include over‑mixing the mixture (making it gummy), insufficient binding (causing kebabs to crumble), and over‑cooking (drying out the interior). Proper resting, correct besan proportion, and precise cooking time prevent these issues.
Why does this recipe use an air fryer instead of deep‑frying the kebabs?
Air frying reduces oil usage, keeping the kebabs lower in fat while still achieving a crisp exterior. It also provides consistent heat, making it easier for home cooks to replicate the traditional char without a tandoor or deep‑fat bath.
Can I make vegetarian Tunday Kababi ahead of time and how should I store it?
Yes. Shape the kebabs and freeze them raw on a tray, then transfer to a zip‑lock bag. They can be air‑fried directly from frozen (8‑10 minutes) or refrigerated for up to 3 days before cooking.
What does the YouTube channel DigvijayLifestyle specialize in?
The YouTube channel DigvijayLifestyle focuses on high‑protein Indian recipes, fitness‑friendly meals, and practical cooking hacks for weight‑loss and muscle‑building goals, often adapting classic dishes into healthier versions.
How does the YouTube channel DigvijayLifestyle's approach to Indian cooking differ from other Indian cooking channels?
DigvijayLifestyle emphasizes nutritional breakdowns, protein content, and low‑fat preparation methods such as air‑frying and induction cooking, whereas many Indian cooking channels prioritize traditional techniques without a specific fitness focus.
Last updated: September 3, 2026
![These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking](https://img.youtube.com/vi/dMugENc-6mg/hqdefault.jpg)
