Ingredients:
500 mince mutton
1 medium onion (red) very finely chopped
4-5 garlic cloves very finely chopped
2 inch ginger very finely chopped
4-5 green chilies very finely chopped
1 medium onion (red) very finely chopped
4-5 garlic cloves very finely chopped
2 inch ginger very finely chopped
4-5 green chilies very finely chopped
Handful of fresh coriander very finely chopped
Juice of half lemon
1 tsp red chili powder
1 tsp black pepper powder
1 tsp cumin powder
1 tsp chaat masala
2 tbsp Roasted Black Gram
1 egg beaten
Salt to taste
½ cup bread crumbs
½ cup oil for deep frying
Juice of half lemon
1 tsp red chili powder
1 tsp black pepper powder
1 tsp cumin powder
1 tsp chaat masala
2 tbsp Roasted Black Gram
1 egg beaten
Salt to taste
½ cup bread crumbs
½ cup oil for deep frying
Method:
1.Add all the chopped ingredients, spices, Roasted Black Gram , salt and egg to the mince meat and pound your hands. This should be done just when you are about to fry the goli kebabs.
2.Heat oil in a wok. I used mustard oil since I like the taste better on the ball kebabs. You could use veg or sunflower oil, but not olive oil.
3.Make ping-pong ball-size balls of the meat mixture. Roll them between your palms to get the perfect round shape. Roll them gently on bread crumbs and deep fry them up to 8-10 at a time. The kebabs should be fried till they get a nice, crispy rich brown tinge on them. Drain the excess oil on paper towels. Serve hot with green chutney and salad.
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