Ingredients:

• Oyster mushrooms (Dhingri) – 200 g, finely chopped

• Bengal gram dal (Chana dal) – ¼ cup, soaked 1 hour

• Onion (Pyaz) – 1 small, chopped

• Ginger (Adrak) – 1 inch, grated

• Garlic (Lehsun) – 4 cloves, chopped

• Green chili (Hari mirch) – 1, minced

• Cloves (Laung) – 2

• Black cardamom (Badi elaichi) – 1

• Cinnamon (Dalchini) – 1 inch

• Nutmeg (Jaiphal) – a pinch

• Roasted gram flour (Sattu/Besan) – 2 tbsp

• Ghee – 1 tbsp (oil for vegan)

• Salt – to taste

• (Optional non-veg) – add 150 g minced chicken for chicken galouti

Method:

• Pressure cook chana dal with ½ cup water till soft. Drain excess water.

• Heat ghee, sauté onion, garlic, ginger till golden. Add mushrooms, cook till moisture evaporates.

• Dry roast laung, elaichi, dalchini, grind to powder.

• Mash dal + mushroom mixture, add roasted spice powder, nutmeg, chili, salt, sattu. Mix into dough-like texture. (If non-veg: mix in minced chicken and cook 5–6 mins.)

• Shape into small tikkis, shallow fry on tawa with ghee/oil till crisp on both sides. Serve with mint chutney and onion rings.

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