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Diwali Offers



Veg Galouti by Chef Ravi Saxena
– Corporate Chef,Dhaba by Claridges


Serves: 4 portions 


– Carrot: 300 gms

– French beans: 100 gms

– Cauliflower: 250 gms

– Green peas: 90 gms

– Ghee: 40 ml

– Salt: to taste

– Kashmiri red chilli powder: to taste

– Black pepper powder: to taste

– Black cardomom powder: 0.5 gm

– Cinnamon powder: 0.5 gm

– Clove powder: 0.5 gm

– Brown onion paste: 30 gms

– Roasted chana dal powder: 25 gms

– Chana Dal: 55 gms



– Clean, cut and boil all the vegetables till cooked. Drain the water.

– Mince the boiled vegetable once in the KitchenAid 14 Cup Food Processor at medium speed.

– Boil Chana dal and make a thick paste in KitchenAid 14 Cup Food Processor at medium speed. Add water if required.

– Heat ghee in a pan and cook the vegetable till it becomes thick

– Cool the mince, add chana dal paste and add all the ingredients.

– Make small patties of 30 to 40 gms each and cook on a tawa with ghee. Serve hot.

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