Description:FIELD OF THE INVENTION
The present invention relates to the field of vegetarian food products and, more particularly, to plant-based meat alternatives. Specifically, the invention pertains to a novel formulation and preparation method of Galouti-style vegetarian kebabs using soyabean as a primary protein-rich ingredient, aimed at replicating the texture, flavor, and mouthfeel of traditional meat-based Galouti kebabs while offering a healthier, sustainable, and vegetarian alternative.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Traditional kebabs, having rich aromas and textures, have traditionally been connected to meat-based dishes. The creation of Galouti veg kebab by soya bean however offers a creative way to replicate the tender, melt-in-your mouth feel of classic kebabs using wholesome plant-based ingredients in response to the growing desire for plant based, protein-rich substitutes. Rajma, kala chana, sabot dhuli masoor, chana daal and soya bean granules combine to create a high protein basis which guarantees vital amino acids and meaty mouthfeel. While mustard oil provides the meal depth and authenticity, the inclusion of aromatic ingredients like ginger, garlic, onions, green chilies and fresh coriander leaves improves the taste profile immensely. The combination of mixed spices (garam masala), turmeric powder, coriander powder, and red chilli chaat masala and aamchoor powder adds warmth, tanginess and well-balanced heat to create the rich, spicy complexity of traditional kebabs. Roasted gram flour serving as a binder keeping the kebabs firm without sacrificing their delicacy. In addition to satisfying the needs of vegetarians and health-conscious customers, this plant-based invention supports the expanding sustainable food movement by providing a tasty, wholesome and environmentally responsible substitute for conventional meat-based kebabs.
The creation of Galouti Veg Kebab from Soyabean tackles the difficult challenge of cooking up a plant-based, nutritionally rich, and protein-packed alternative to the meat-and-fat-laden Galouti Kebabs of Old Delhi (also known as Golgappas or Panipuri, depending on where you are in India). The famous Galouti Kebab is known for its "melt-in-the-mouth" texture, which is cancelled the moment you equate the Galouti-style texture with health food. On the plant side, this invention uses a blend of protein-packed legumes and soy to stand in for the meat. Ginger, garlic, onion, and green chili ensure the tight aroma you associate with the Galouti Kebab, while fresh green coriander and mustard oil provide the freshness of a Kebab shop with the a smoky depth you associate with Kebabs. Cumin, coriander, chili, garam masala (a mouthwatering blend of spices), and roasted gram flour (chickpea) bind the taste together and ensure digestion runs smooth as a well-cooked Kebab should.
The Galouti Veg Kebab is a plant-based, protein-rich alternative to traditional meat-based kebabs, crafted using a blend of legumes, soyabean granules, and aromatic spices to achieve a soft, melt-in-the-mouth texture while maintaining high nutritional value. The base consists of rajma, kala chana, saboot dhuli masoor, and chana dal, all of which provide essential proteins, fiber, and a meaty texture when finely mashed. Soyabean granules further enhance the protein content, ensuring a nutritious and fulfilling product. Ginger, garlic, onions, and green chilies contribute to the authentic aromatic depth, while green coriander leaves add freshness. The use of mustard oil enhances the flavour and provides healthy fats. The spice blend includes a khada garam masala potli, allowing slow infusion of bold, warming flavours, while turmeric, coriander powder, kutti red chili, chaat masala, garam masala powder, and amchoor powder create a balanced combination of earthiness, heat, tanginess, and warmth. Bhuna gram flour (roasted chickpea flour) acts as a binding agent, ensuring the kebabs hold their shape while remaining tender inside. The final seasoning with salt to taste ensures a well-rounded flavour profile. The resulting Galouti Veg Kebab offers a nutritious, flavourful, and texturally rich plant-based delicacy, making it a perfect substitute for traditional kebabs without compromising on taste or mouthfeel.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US11540553B2 relates to a product comprising: a crispy outer shell comprising: at least one first legume selected from the group consisting of chickpea, green pea, yellow pea, black eyed peas, pinto bean, kidney bean, black bean, mung bean, adzuki bean, fava bean, edamame, green lentil, red lentil, black lentil, lupin, soya and combinations thereof, and at least one first additive selected from the group consisting of vitamins and minerals; wherein the at least one additive is not a part of the at least one first legume; and a creamy inner filling comprising: at least one second legume selected from the group consisting of chickpea, green pea, yellow pea, black eyed peas, pinto bean, kidney bean, black bean, mung bean, adzuki bean, fava bean, soya, edamame, green lentil, red lentil, black lentil, lupin and combinations thereof, and at least one second additive selected from the group consisting of vitamins and minerals; wherein the at least one second additive is not a part of the at least one second legume; wherein at least one of the crispy outer shell and the creamy inner filling comprises grain-based flour or cereal; and wherein the product is a shelf-stable ready-to-eat food; and wherein the product has a shelf life of at least 3 months.
Another patent US20200310386A1 provides a vegetarian meat and manufacturing method thereof. Whole soybeans are soaked, cooked and coagulated. After removal of whey, soybean curds having approximately 70% moisture content are formed. After mixing and extrusion, a vegetarian meat having high moisture content, texturization and nutrition is obtained.
Another patent WO2020152689A1 provides a meat analogue that comprises a protein-based component and a fat-based component separately distributed within the meat analogue; wherein the meat analogue comprises at least one segment that consists essentially of the protein based component which is chemically distinct from at least one other segment that consists essentially of the fat-based component; and wherein at least one of the following is fulfilled (i) a cubic sample of the meat analogue exhibits an anisotropic physical property and (ii) the meat analogue comprises a non-homogenous distribution of the protein based component and the fat-based component. Also disclosed herein is a method of producing the meat analogue, the method preferably involved digital printing of the meat analogue.
Another patent CA2667181A1 relates to a method for preparing meat substitute food products, including phases comprising: the hydration under vacuum of at least one vegetable protein mixed with water and at least one colouring agent; the mixing of at least one meat product with the hydrated and coloured vegetable protein mixture; the mixing of flavouring agents and texturing agents into the mixture comprising the meat products and the hydrated and coloured vegetable protein, such as to form a paste; the cooking of the paste; and the forming of said paste to produce an appearance similar to a meat product. The resulting meat substitute food product can have the appearance, for example, of steaks, breaded meat fillets, flank steaks, dried meats, breaded flank steaks, escalopes, shredded meat, ground meat, sirloin tips, meat strips or meatballs.
Another patent WO2013047644A1 provide texturized soy protein that improves upon the difficulty in mastication and chewiness, the unpleasant aftertaste, and the flabby texture as compared to meat, which are characteristic of the texture of texturized soy protein, to afford ease of chewing, minimal aftertaste, and a firm texture close to that of meat. In a production method for texturized soy protein through hydrolysis of a soy protein feedstock and extrusion thereof under heat and pressure using a single-screw or twin-screw extruder, predetermined amounts of a reducing sugar and an organic acid are added to the feedstock, to obtain texturized soy protein having no aftertaste and an easily chewed texture similar to that of meat, while retaining appropriate firmness.
Another patent WO2021202805A3 disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.

OBJECTS OF THE INVENTION
Main object of the present invention is to develop a vegetarian Galouti kebab using soyabean as the main ingredient.
Another object of the present invention is to mimic the texture and flavor of traditional meat-based Galouti kebabs.
Another object of the present invention is to provide a high-protein, plant-based meat alternative.
Another object of the present invention is to promote sustainable and environmentally friendly food choices.
Another object of the present invention is to create a healthy, ready-to-cook vegetarian kebab for commercial and home use.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to a novel vegetarian Galouti kebab formulation using soyabean granules and a blend of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal. These ingredients are soaked and boiled along with ginger, garlic, onions, and a khada garam masala potli to infuse rich, traditional flavors. The soyabean granules are soaked separately and later combined with the coarsely ground paste of pulses, green chilies, and aromatics to achieve a meat-like texture. The mixture is then sautéed with mustard oil, sabut jeera, onions, and a curated mix of Indian spices such as turmeric, coriander powder, kutti red chili, garam masala, chaat masala, amchoor powder, and salt. To enhance aroma and flavor, a few drops of kewra and kesar water are added. Roasted gram flour is incorporated as a natural binder to give structure and consistency to the kebab mixture. Once the mixture reaches a workable temperature, it is shaped into kebabs and shallow-fried on a non-stick pan using minimal oil. This invention offers a flavorful, high-protein, plant-based alternative to the traditional Galouti kebab, catering to vegetarian and health-conscious consumers while preserving the authentic taste and texture.
Herein enclosed a vegetarian Galouti kebab comprising of Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
A method for preparing the vegetarian Galouti kebab comprising the steps of:
soaking a mixture of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal for 8 to 9 hours;
boiling the soaked pulses along with ginger, garlic, onion, khada garam masala potli, and salt;
soaking soyabean granules in hot water separately;
grinding the boiled pulses, green chilies, onion, and garlic into a thick paste after removing the khada garam masala potli;
heating mustard oil in a pan, adding sabut jeera, chopped onions, turmeric powder, coriander powder, kutti red chilli, and garam masala powder;
mixing the prepared paste and soaked soyabean granules with the sautéed spices, followed by the addition of chaat masala, amchoor powder, kewra drops, kesar water, and salt to taste;
incorporating roasted gram flour as a binding agent to obtain a uniform dough-like consistency; and
shaping the mixture into kebabs and shallow frying them on a non-stick pan using minimal oil.
The soyabean granules are soaked in hot water for a duration sufficient to soften them before mixing with the ground pulse paste.
The khada garam masala potli is used during boiling to infuse traditional Indian flavors and is removed prior to grinding.
The kewra water and kesar water are added in the final mixing step to enhance aroma and flavor of the kebab mixture.
The kebabs are shallow fried using minimal oil on a non-stick pan to provide a healthy cooking alternative while retaining desired texture and mouthfeel.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 XRD image of Galouti kebab.
BRIEF DESCRIPTION OF THE TABLES
Table 1 Nutritional value of kebabs.
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the present invention relates to a novel vegetarian Galouti kebab formulation using soyabean granules and a blend of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal.
In some embodiments of the present invention, these ingredients are soaked and boiled along with ginger, garlic, onions, and a khada garam masala potli to infuse rich, traditional flavors. The soyabean granules are soaked separately and later combined with the coarsely ground paste of pulses, green chilies, and aromatics to achieve a meat-like texture.
In some embodiments of the present invention, the mixture is then sautéed with mustard oil, sabut jeera, onions, and a curated mix of Indian spices such as turmeric, coriander powder, kutti red chili, garam masala, chaat masala, amchoor powder, and salt. To enhance aroma and flavor, a few drops of kewra and kesar water are added.
In some embodiments of the present invention, roasted gram flour is incorporated as a natural binder to give structure and consistency to the kebab mixture. Once the mixture reaches a workable temperature, it is shaped into kebabs and shallow-fried on a non-stick pan using minimal oil.
In some embodiments of the present invention, this invention offers a flavorful, high-protein, plant-based alternative to the traditional Galouti kebab, catering to vegetarian and health-conscious consumers while preserving the authentic taste and texture.
Herein enclosed a vegetarian Galouti kebab comprising of Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
A method for preparing the vegetarian Galouti kebab comprising the steps of:
soaking a mixture of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal for 8 to 9 hours;
boiling the soaked pulses along with ginger, garlic, onion, khada garam masala potli, and salt;
soaking soyabean granules in hot water separately;
grinding the boiled pulses, green chilies, onion, and garlic into a thick paste after removing the khada garam masala potli;
heating mustard oil in a pan, adding sabut jeera, chopped onions, turmeric powder, coriander powder, kutti red chilli, and garam masala powder;
mixing the prepared paste and soaked soyabean granules with the sautéed spices, followed by the addition of chaat masala, amchoor powder, kewra drops, kesar water, and salt to taste;
incorporating roasted gram flour as a binding agent to obtain a uniform dough-like consistency; and
shaping the mixture into kebabs and shallow frying them on a non-stick pan using minimal oil.
The soyabean granules are soaked in hot water for a duration sufficient to soften them before mixing with the ground pulse paste.
The khada garam masala potli is used during boiling to infuse traditional Indian flavors and is removed prior to grinding.
The kewra water and kesar water are added in the final mixing step to enhance aroma and flavor of the kebab mixture.
The kebabs are shallow fried using minimal oil on a non-stick pan to provide a healthy cooking alternative while retaining desired texture and mouthfeel.
EXAMPLE 1
BEST METHOD
Ingredients: Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, Green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
Methodology
Soak rajma, kala chana, saboot dhuli masoor, chana dal (for 8-9 hours).
Then boil them all together with rajma, kala chana, saboot dhuli masoor, chana dal, ginger, garlic, Onion and khada garam masala potli , salt.
Soak soyabean granules in hot water.
Before grinding, take out the khada masala potli.
Grind rajma, kala chana, saboot dhuli masoor, chana dal, green chillies, onion, and garlic together and make it a thick paste.
Now take a pan, put some mustard oil in a pan, put sabut jeera, chopped onion, pinch of turmeric powder, garam masala powder, coriander powder, kutti red chilli powder, mix well.
Next pour the paste, and soyabean granules mix well then put chaat masala, amchur powder, salt to taste, mix well and make a thick paste. Add a few drops of kewra & kesar water in the thick paste along with the bhuna gram flour for binding
And add roasted gram flour for binding.
Again, mix well.
When it is lukewarm, make a kebab shape and put less oil on a non-stick pan and shallow fry kebab.
ADVANTAGES OF THE INVENTION:
The Galouti Veg Kebab serves as a vegetarian delicacy that unites Indian spices along with soy protein and legumes into a nutritious and flavor-packed swap for conventional meat kebabs. This dish contains abundant plant-based protein together with dietary fiber because it mixes rajma and kala chana, saboot dhuli masoor and chana dal with soyabean granules to create essential amino acid profiles. The combination of antioxidants and inflammation reduction in the kebab becomes stronger thanks to the ingredients that include ginger, garlic, onions, green chilies, and green coriander leaves. Heart health benefits from mustard oil because the fat content includes monounsaturated fats along with omega-3 fatty acids that help improve cholesterol levels. A mix of spices consisting of turmeric and amchoor powder with coriander and gram flour in the kebab recipe gives both taste and health advantages.

NUTRITIONAL VALUE ANALYSIS
Nutritional value of kebabs
Carbohydrate 27.71%
Fat 4.91%
Protein 12.76%
The carbohydrate content in kebabs makes up 27.71% of the total composition while legumes or gram flour serve as the carbohydrate source. These kebabs contain a healthy amount of plant-based protein at 12.76 percent which supports body functions and tissue repair as well as aids muscle building. Heart health benefits from healthy fats (4.91%) contained in Kebabs due to the use of mustard oil and nuts as ingredients which also support brain function and promote satiety and ease of digestion. Kebabs are a nutritious, plant-based alternative to traditional meat kebabs, providing a balanced macronutrient profile, including carbohydrates, protein, and healthy fats, making them a wholesome and nutritious choice.
, Claims:1. A vegetarian Galouti kebab comprising of
Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
2. A method for preparing the vegetarian Galouti kebab as claimed in claim 1, wherein said method of vegetarian Galouti kebab comprising the steps of:
(a) soaking a mixture of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal for 8 to 9 hours;
(b) boiling the soaked pulses along with ginger, garlic, onion, khada garam masala potli, and salt;
(c) soaking soyabean granules in hot water separately;
(d) grinding the boiled pulses, green chilies, onion, and garlic into a thick paste after removing the khada garam masala potli;
(e) heating mustard oil in a pan, adding sabut jeera, chopped onions, turmeric powder, coriander powder, kutti red chilli, and garam masala powder;
(f) mixing the prepared paste and soaked soyabean granules with the sautéed spices, followed by the addition of chaat masala, amchoor powder, kewra drops, kesar water, and salt to taste;
(g) incorporating roasted gram flour as a binding agent to obtain a uniform dough-like consistency; and
(h) shaping the mixture into kebabs and shallow frying them on a non-stick pan using minimal oil.
3. The method as claimed in claim 2, wherein the soyabean granules are soaked in hot water for a duration sufficient to soften them before mixing with the ground pulse paste.
4. The method as claimed in claim 2, wherein the khada garam masala potli is used during boiling to infuse traditional Indian flavors and is removed prior to grinding.
5. The method as claimed in claim 2, wherein kewra water and kesar water are added in the final mixing step to enhance aroma and flavor of the kebab mixture.
6. The method as claimed in claim 2, wherein the kebabs are shallow fried using minimal oil on a non-stick pan to provide a healthy cooking alternative while retaining desired texture and mouthfeel.