Beetroot is a root vegetable witch is also known as red beet or garden beet. Beetroot is packed with nutrients. It is great a source of fiber, magnesium, potassium, iron and vitamins. It provides a wide range of health benefits such as reducing BP.
Galaouti means melt in the mouth kebabs made of goat meat mince or chicken mince. The taste of meat comes from marination with spices & herbs and grilled on charcoal or oven. Legend has it that the Galaouti was invented for an old Nawab who lost his teeth and the khansama of Navab made these melt in mouth kebabs for him. Hence the name galaouti or galawati. For Galaouti they used raw papaya paste which is tenderized the mincemeat easily.
But what about vegetarians, there are various options like soya kebab, vegetable kebabs, dal kebabs etc.
Here I have used beetroot for my Galaouti kebabs but I didn’t want to waste anything so I used beetroot peel to make Warki Paratha. And, I also made beetroot salad for my kebabs’ serving.
These kebabs are packed with goodness and are full of flavors. Children who don’t like to eat beetroot, I am sure they will love it. For my Galaouti, I used cashew nut powder to give it nice rich texture. For frying, I used Desi ghee which is healthier then veg oil or olive oil.
Desi ghee has incredible healing properties and is one of Ayurveda’s most treasured foods.
Research proves that ghee has healthy fats giving energy to the body. My son always said "mummy Desi ghee hi khaya karo wo harmful nahi hota". So we normally use Desi ghee in our cooking.
Warki Paratha is a layered paratha which is very similar to laccha paratha. But the method of warki paratha is totally different to laccha paratha. Llaccha paratha is usually folded in circular pattern and then flattened whreas warki paratha is folded in half, many a times to create multiple layers. Usually warki paratha is made of refined flour but as I choose a healthy super food Chukandar so I made it with whole wheat flour.
I also made beetroot salad and here I wanted to mention that this recipe of salad, I learned from my friend Rinku who is a great cook.
I joined this interesting challenge which gives us jolly Makkar. This month the alphabet is c and I choose Chukandar which is Hindi name of beetroot and I made beetroot galouti, warki paratha and beetroot salad.
Ingredients for Galaouti
- Beetroot 2 large
- Cashew nut powder 1 tbsp.
- Roasted chana powder 1 tbsp.
- Salt as per taste
- Chopped green chili 2 no
- Chopped ginger 1 tbsp.
- Chopped onion 2 tbsp.
- Cumin seeds 1 tsp.
- Spice powder 1/4 tsp.
- Red chili powder 1 tsp.
- Fennel powder 1 tbsp.
- Chat masala powder 1 tsp.
- Lemon juice 1 tbsp.
- a handful of chopped coriander leaves
- Desi ghee for frying
Ingredients for warki paratha
- Whole wheat flour 1 cup
- Beetroot skin/peel
- Green chili 2 no
- Salt 1tsp
- Ghee 2 tbsp.
- Brown sugar 1tsp
- Milk 1 cup or as required
- Ghee for frying
Ingredients for salad
- Beetroot 1 no
- Salt 1 tsp.
- Brown sugar 1 tsp.
- Crushed coriander seeds 1 tbsp.
- Chili flakes 1tsp
- Roasted cumin powder 1 tsp.
- Vinegar 1tsp
Instructions for preparation
- First we need to wash the beetroot properly because, we have also used the skin of beet.
- Now peel the skin and keep aside, grate the beet.
- Now heat 1 tsp. ghee in a pan add cumin as they change the colour add chopped ginger, green chili and onion sauté just for two three minutes.
- Add grated beet and salt mix it well, lower the heat cover and cook till it becomes soft and mushy.
- Switch off the gas, allow to cool the mixture, once cools blend into fine.
- Now add red chili powder, coriander leaves, spice powder, fennel powder, chat masala, lemon juice, cashew nut powder and roasted chana powder mix it well.
- Make tikki shallow fry them both side until golden.
Procedure of warki paratha
- Boil the peels with salt till it done. Once it cools transfer to a grinder and make a puree with green chili.
- In a large pan or bowl add whole wheat flour, salt, sugar, ghee and milk, mix everything and knead well to form soft dough.
- Cover and rest it for twenty to twenty five minutes.
- Now roll the dough into rectangle and apply some ghee and sprinkle some flour. Fold it like an envelope repeat the process five to six time or more to have many layers. Cover and keep in fridge for 10 minutes, repeat the process in all you would need to refrigerate minimum two to three times.
- After that roll out the paratha and shallow fry using ghee on medium until golden from both side.
Procedure of salad
- Peel wash and slice the beet using by the grater, slices should be very thin.
- Add salt and keep aside for ten minutes, after that squeeze all the water.
- In a pan add sugar, crushed coriander seeds, cumin powder, chili flacks and oil mix cook the mixture for 5 minutes, add vinegar.
- Now mix beetroot. Put into the fridge.
- serve beetroot galauti with paratha, salad and chutney.
- Here I use beet skin for paratha you can make it with beetroot paste also.
- For paratha I use wheat flour you can use Maida/Refined flour as well
- I have added brown sugar in my salad you can add white sugar or honey.
- This salad is good for 1 month in your fridge.
- I use homemade spice powder but you can use Garam masala instead.
- Onion is optional, you can skip it.
- Besides cashew nut powder you can use almond or melon seeds powder.
Chukandar galouti looks so healthy , tasty and has a melt in the mouth texture. I will make them sometime soonReplyDelete
Thank you Shobha please do try it onceDelete
How fabulous to make galouti kabab out of beetroot. This is so good idea to pair it with warqi paratha. My family loves beetroot and this is a fabulous recipe.ReplyDelete
I love anything with beetroot and these chukandar galouti look so tempting. And you've used only that and no potatoes. A lovely recipe and am sure must be really soft.ReplyDelete
The combination looks stunning. I have make beetroot kebabs but none so flavourful as this. I have to try the warqi paratha.ReplyDelete
Beetroot galouti kebab looks super tempting and has a perfect Melt in the mouth texture. Absolutely guilt free snack. Loved the recipe of warki Paratha too. Thanks for sharing these wonderful recipes.ReplyDelete
Chukander galouti kabab surely looks delectable. Instead of boiling you have sautéed the beetroot before binding.. Next time I too will follow this procedure. You have also used the peels in making parathas .Great! Salad too is quick and awesomely healthy.ReplyDelete
no waste all beetroot recipes look fab, Hema !! the galoti kebab looks super tempting !ReplyDelete
Your recipes are always so different and interesting. Beetroot kababs sauteed using ghee is such a wonderful idea. I am sure it must be lending a beautiful aroma to the kababs. Warki paratha is something new for me . Would love to try them soon.ReplyDelete
Thanks, please do try itDelete
I think it is. the best healthy snackReplyDelete
I make a similar mushroom galuti kabab. And they are melt im mouth. These red beetroot kebabs looks so tempting.ReplyDelete
You have replaced chicken or Mutton with beetroot and I must say it has turned out perfectReplyDelete
Galouti kabab with beet root looks super fantastic and lovely color with texture. This is the perfect starter and My husband loves kabab like anything, and I am sure he will love this. AWESOME share! :)ReplyDelete
Beetroot Galouti looks super tempting here ! Use of no potatoes is a lovely idea. I would love to make sometimeReplyDelete
Beetroot galouti with warki paratha sounds a lip smacking treat with melt in mouth texture. I would love giving your version a try.ReplyDelete
These beetroot kabab sounds so delicious, I love it as they just melts in your mouth. What a nutritious share!ReplyDelete
Lajawaab! Very healthy and delicious recipe! Your recipes are always super awesome 👌ReplyDelete