Bring royal Rajasthani flavours home with this Udaipuri Kathal Galouti Kebab recipe shared by a Bengaluru chef. If you are planning to host a party at home and are tired of those usual paneer recipes, then this Udaipuri Galouti Kebab recipe is a must try. Shared by Chef Avinash Martins, Janot, Bengaluru, this kebab reimagines the legendary Galouti Kebab through a vegetarian lens while staying rooted in the rich culinary traditions of Rajasthan. Here’s a breakdown of the recipe.Udaipuri Kathal Galouti Kebab recipe. (Janot)Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipeUdaipuri Galouti KebabRaw jackfruit is slow-cooked with aromatic whole spices including black cardamom, cloves, cinnamon, fennel, and nutmeg, before being finished with a traditional charcoal smoke that lends the kebab its signature depth.Served over a robust Laal Maans-inspired gravy, the dish is balanced with cooling cucumber raita, a fiery Mathania chilli aioli, and crisp Khooba Roti. The result is a harmonious play of smoky, spicy, creamy, and tangy flavours, celebrating the grandeur of Udaipur's royal kitchens in every bite.Udaipuri Galouti Kebab recipe (Janot)IngredientsFor the Kathal Galouti500 g boiled and shredded raw jackfruit45 ml oil30 g ginger garlic paste1 tsp turmeric powder2 tbsp red chilli powderWhole spices (green cardamom, black cardamom, cloves, cinnamon, bay leaf, cumin, fennel, grated nutmeg)30 g yoghurt100 g bread crumbs150 g mayonnaiseFor the Laal Maans GravyKashmiri chilli pasteOnion pasteGinger garlic pasteCurdCoriander powderCumin powderGaram masalaWhole spicesSaltFor the Mathania Chilli AioliMayonnaiseMathania chilli pasteSriracha saucePeri peri powderSaltFor the Cucumber RaitaHung curdFresh creamChopped cucumberLemon juiceDill leavesSaltFor the Khooba RotiAtta or maidaGheeGarlicAjwainSaltWaterMethodHere’s the step-by-step process to make this cuisine:Step 1: Boil and shred the raw jackfruit until tender. Sauté ginger garlic paste and whole spices in oil before adding the jackfruit along with turmeric and red chilli powder.Step 2: Cook until the mixture dries out, then cool and fold in yoghurt and mayonnaise. Finish with a traditional charcoal smoke, bind lightly with bread crumbs if required, shape into patties, and pan-sear until golden.Step 3: Prepare the Laal Maans-inspired gravy by cooking onion and ginger garlic paste before adding Kashmiri chilli paste, spices, and curd. Cook until rich and smooth.Step 4: Whisk together the ingredients for the Mathania chilli aioli and cucumber raita separately.Step 5: Prepare the Khooba Roti by kneading the dough with garlic, ghee, and ajwain, shaping, and frying until crisp and golden.Step 6: To serve, spread the Laal Maans gravy on the plate, place the Kathal Galouti on top, and accompany it with Khooba Roti, cucumber raita, and Mathania chilli aioli. Garnish with microgreens and edible rose petals.Anukriti Srivastava thrives at the intersection of words and voice, where journalism meets storytelling. A digital editor and journalist with over 5 years of experience, she has written across lifestyle, women issues, relationships, entertainment, fashion, and travel. She did her Masters in Broadcast Journalism and has published more than 500+ lifestyle content pieces across platforms.