Recipe book
Mushroom galouti tacos
Why should meat eaters have all the fun? Indulge in these mouthwatering mushroom galouti kebabs with a crunchy twist.Place them in crispy taco shells and you have the perfect party appetiser! Not only that, but it’s a great way to add a contemporary twist to a Lucknowi classic.Ingredients500 gm button mushrooms, sliced3 tsp ghee2 onions1 tbsp ginger, chopped5 cloves garlic, minced4 green chillies, chopped2 tbsp cashews, chopped1 tsp tea powder2 tbsp besan, roasted¼ cup coriander leaves, chopped1½ tsp garam masala1 tsp cardamom powder2 tsp chaat masalaSalt to taste4 hard taco shells2 tbsp mayonnaise3 tbsp green chutney2 tbsp tamarind or date chutneyMethodStep 01In a kadai, heat oil and add sliced onions and cook till golden brown. Add chopped cashews and sauté for a minute and then add the green chillies.Step 02Add in garlic and sauté till gold, mix in ginger and then sliced mushrooms. Cook till the mixture is dry and water evaporates.Step 03Sprinkle salt and besan to the mushroom mixture, stir well and let it completely cool down before grinding to a fine mixture.Step 04Pour the mixture into a bowl and add cardamom powder and garam masala. Mix well. In the centre of this bowl, make place for a smaller bowl.Step 05In the smaller bowl, add tea powder and pour high smoke oil on it. Cover the entire large bowl with foil and seal edges for 15 minutes.Step 06Remove foil and small bowl. Take the mushroom mixture and roll into patty shapes. Heat a pan with ghee and cook patties on both sides till browned.Step 07Take the hard taco shells and add 1 or 2 patties to each one. Top with mayonnaise, green chutney and tamarind or date chutney. Serve immediately.
Prep time: 20 min
Cooking time: 15 min
Servings: 4
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