Sheermal Roll with Egg Galouti Kebab
A luxurious Mughlai street food classic. Melt-in-your-mouth egg galouti kebabs, delicately spiced and pan-fried, are wrapped in a soft, sweet sheermal bread with tangy mint chutney and crisp onions.
For 4 servings
3 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Kebab Mixture
- b.Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool completely.
- c.While the eggs cook, finely slice one onion. Heat 1 tsp of ghee in a pan over medium heat and fry the onions until they are deep golden brown and crisp. Drain on a paper towel. This is your 'birista'.
- d.In a separate small pan, dry roast the besan on low heat for 3-4 minutes until it becomes fragrant and changes color slightly. This removes the raw taste. Set aside to cool.
- e.Once cooled, peel the hard-boiled eggs and grate them finely into a large mixing bowl.
- f.To the grated eggs, add the cooled roasted besan, crushed birista, ginger-garlic paste, green chilies, coriander leaves, mint leaves, all the powdered spices (garam masala, red chili, turmeric, coriander), salt, lemon juice, and optional kewra water.
- g.Gently mix all the ingredients with your hands until just combined. Be careful not to mash it into a paste.
- 2
Step 2
- a.Shape and Fry the Kebabs
- b.Lightly grease your palms with a little ghee or oil. Divide the mixture into 8 equal portions.
- c.Carefully shape each portion into a small, flat, round patty (tikki), about 2 inches in diameter. The mixture is meant to be very soft for a melt-in-the-mouth texture.
- d.Heat 1/4 cup of ghee in a wide, non-stick skillet or tawa over medium heat.
- e.Gently place the kebabs in the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
- f.Shallow-fry for 2-3 minutes on each side until they are golden brown and have a crisp exterior. Use a thin, wide spatula to flip them carefully.
- g.Remove the cooked kebabs and place them on a plate lined with a paper towel to absorb any excess ghee.
- 3
Step 3
- a.Assemble the Sheermal Rolls
- b.Thinly slice the remaining onion into rings for garnish.
- c.Gently warm the sheermal on a tawa for about 30 seconds per side or in a microwave for 15-20 seconds until soft and pliable.
- d.Place a warm sheermal on a clean surface. Spread 1-2 tablespoons of mint chutney evenly over it.
- e.Arrange 2 egg galouti kebabs in a line down the center of the sheermal.
- f.Top the kebabs with a few raw onion rings and a generous sprinkle of chaat masala.
- g.Tightly roll the sheermal to enclose the filling. Secure with a toothpick if needed.
- h.Serve immediately while the roll is warm and the onions are crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a truly melt-in-the-mouth texture, ensure the boiled eggs are grated very finely using the small holes of a grater.
- 2Do not skip dry roasting the besan. This crucial step removes its raw taste and adds a lovely nutty aroma.
- 3The kebab mixture is very soft by design. If it's too difficult to handle, refrigerate it for 15-20 minutes to firm it up slightly.
- 4Fry the kebabs on a steady medium heat to ensure they cook through without burning the exterior.
- 5For an authentic smoky flavor (dhungar method), place cooked kebabs in a bowl. Put a smaller bowl in the center with a piece of hot charcoal, pour a drop of ghee over it, and immediately cover for 2-3 minutes to trap the smoke.
- 6Warm the sheermal just before assembling. A cold sheermal can be stiff and might crack when you roll it.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of grated paneer or mashed boiled raw bananas for a delicious vegetarian galouti kebab.
BreadBread
If sheermal is unavailable, you can use a soft laccha paratha, rumali roti, or even a large tortilla as the wrap.
FlavorFlavor
Add a pinch of saffron soaked in warm milk to the kebab mixture for a more royal aroma and flavor.
SauceSauce
In addition to mint chutney, you can add a drizzle of tamarind chutney for a sweet and tangy flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Provides Energy
The sheermal bread is a source of carbohydrates, which the body uses as its primary fuel source, providing the energy needed for daily activities.
Digestive Aid Spices
The recipe includes spices like ginger, coriander, and turmeric, which are known in traditional medicine to aid digestion and possess anti-inflammatory properties.
Frequently asked questions
One roll contains approximately 430-450 calories, making it a substantial and satisfying meal. The calories come from the protein-rich eggs, the ghee used in frying, and the carbohydrates from the sheermal.