Gola Kebab
A rich melt-in-the-mouth south Asian delicacy known for its royal taste and incredibly soft texture
Equipment
- Chopping board
- Knife
- mixing bowl
- frying pan
- Ladle
- weighing machine
- tablespoons
- teaspoons
Ingredients
- 1 kg mince Tastes best with the beef mince but you can also use lamb,mutton or chicken mince
- 75 g onions finely chopped
- 1 1/2 Tbsp Garlic paste
- 1 1/2 tbsp Ginger paste
Spices
- 3 tbsp Bihari Boti Masala alternatively if you prefer to make it at home here’s the list
- 4-5 dried red chillies
- 1 tbsp cumin seeds
- 1/2 tbsp kebabchini
- 1/2 tbsp peepli
- 1 tbsp coriander seeds
- 3 inch cinnamon stick
- Small piece mace
- A pinch nutmeg
- 5-6 pieces cloves
- 3-4 pieces green cardamom
- ½ tsp Black peppercorns
Additional spices
- 2 tsp red chilli powder add 1tsp only if using bihari boti masala
- ¼ tsp turmeric powder
- 3 tbsp dried grated coconut
- 2 tbsp gram flour
Oils
- 3 tbsp butter ghee to go in the mince
- 2 cups any cooking oil for frying kebabs
Instructions
MARINATION
- Rub salt and papaya powder in the mince. Knead like a dough for at least 5 mins.
- Sqeeze all the water from the finely chopped onions using a muslin cloth. Add to the mince
- if you are using the homamade spices-Mix together all the spices (refer to the ingredients section) and dry grind them to make a powder.
- Add ginger garlic paste and the spices- Bihari boti masala or 3tbsp of homemade masala.
- Mix the additional spices( refer to the ingredients section) with the above spices
- Mix in all the spics in the mince properly.
- Finally add the ghee in the mince, knead like a dough again to blend it all together and set aside for (1 hour minimum)
MAKING THE KEBABS
- Divide the mince into small portions. You can make kebabs of the desired size. i have made with 40g for each portion works out a good size.
- Rub your palm with some oil and shape each portion into a round shape. Pass it through a skewer and slide it out. This will give you a hole inside the kebab.
FRYING THE KEBABS
- In a frying pan add oil. it should be filled just slightly above the bottom.
- Heat oil and start frying the kebabs on high flame.
- Turn and cook on each side until brown. ( Approximately 2 mins on each side)
- Cover and cook on medium flame for another 3-4 mins. This cooks the kebabs from inside and keep them juicy from inside.
- Fry in small batches depending upon the size of your frying pan.
- Do not overcook as it will make the kebabs dry.
- Serve with green chutney