Wednesday, April 8, 2015

Mutton Ball Kabab


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 
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 


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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