Boil mushrooms for 10 minutes.

Drain and let the mushrooms cool completely.

Grind to a fine paste.

Take a microwave safe dish and add thinly sliced onions, oil and pinch of salt. Mix well.

NOTE : Onion barista can be made in a pan also by cooking onions in oil but it takes so much of oil. That's why we have made in microwave using just 1 tsp of oil. In the absence of microwave, you can restore to pan method (see here).

Initially microwave for 5 minutes on high power (900). If cooking in pan, let the onions cook partly.

Thereafter add cashews and garlic cloves. Mix.

Microwave for 5 more minutes.

Stir once.

Microwave for 3 more minutes or until onion turns brown.

Once it is completely cool, add to the grinder jar alongwith green cardamoms and bit of water.

Grind to a fine paste. Keep aside.

Take oil in a pan.

Give it a good mix.

Now start cooking it while stirring occasionally.

Cook it till all the moisture of mushrooms is gone and they start leaving the sides of the pan.

Remove the pan from the heat and add onion paste.

Give them a good mix.

The mixture will still be loose to bind into kababs. So add chickpeas flour (sattu), spoon by spoon and keep mixing. In place of sattu, you can add gram flour as well but do roast it before using.

When the mixture turns cool, take a bit of the portion of mixture and shape it into patties/kababs. But do grease your hands with oil before doing this step otherwise mixture will stick to the hands. With the given amount of mixture, we managed to make 8 kababs.

Take a little amount of oil in a non stick pan and let the oil heat up.

Arrange kababs in the pan but do not overcrowd the pan.

Cook on low heat until brown from both the sides.

Lightly grease the Air Fryer basket and arrange a butterpaper in it. Butterpaper must carry the tiny holes allowing the air to pass through.

Arrange the kababs in it and brush them lightly with oil.

Initially, air fry @200°C for 5 minutes.

Turn the sides of the kababs and further air fry for 3 more minutes. However every air fryer is different so the cooking timing may vary. The very purpose is to brown the kababs from both the sides.

Mushroom Galouti Kababs are ready.

In the restaurants, these kababs are generally served by having mini parathas or pita or mini kukchas underneath, mushroom Galouti Kabab surrounded by onion ring and coriander leave over the top. Green chutney goes well with it as an accompaniment. However this paratha part is optional and you can enjoy these kababs as it is just with a dip.