Keeme Ki Goli Recipe For Iftar

Learn how to make kacche keeme ki goli recipe at home. Looking for a Ramadan snack recipe for Iftar? Try this! Crispy and delicious keeme ki goli/pakode ki recipe. These mutton meatballs are really easy to make and super tasty.

Ramadan Series – Episode 5

Watch how to make kacche keeme ki goli recipe:

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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

Serves: 2-3 people

Ingredients:

250g mutton keema

1 tbsp curd/yogurt

2 tsp ghee

½ cup onion, chopped

1 tsp ginger, finely chopped

1 tbsp garlic, finely chopped

1 green chilli, finely chopped

2 tsp mint leaves, chopped (approx. 8-10 leaves)

¼ cup coriander leaves, chopped

1.5 tbsp raw papaya paste

2 tsp lemon juice

1 tbsp coriander seeds, lightly toasted and coarsely ground

1 tsp red chilli powder

½ tsp chaat masala powder

¼ tsp garam masala powder

Salt to taste, I have added 1 tsp

1 cup besan, roasted

Method:

Rinse the keema and drain all the water. Make sure you squeeze all the water out of the keema, otherwise it would be difficult to make golis/balls later on.

In a bowl, add mutton keema, curd, ghee, chopped onion, ginger, garlic, green chilli, mint leaves, coriander leaves, raw papaya paste, lemon juice, coriander seeds, red chilli powder, chaat masala powder, garam masala powder and salt. Mix well.

Let it marinate for 1-2 hours in the refrigerator.

After that add the roasted besan in batches. Start with adding ⅓-½ cup of besan. Mix it in the keema mixture. If it feels moist/wet, then add more. It should feel like soft dough. 

I have added 1 cup of besan. You may require more or less besan depending upon the moisture content of keema and other fresh ingredients. So add besan accordingly.

Grease your palm/fingers with oil. Take a small portion of the keema mixture, and shape it into a ball or goli.

Place it on a plate. Make the rest of the keeme ki goli in the same manner.

Heat oil in a pan over a high flame/heat. Add the keema golis/balls. Avoid overcrowding the pan.

For the first few seconds, don’t stir. Just let them cook.

Then lower the flame/heat to medium-high. Give them a stir.

Cook until they are golden brown in colour. Take them out. Fry the rest of the keema golis.

Transfer them to the serving bowl. Sprinkle fresh coriander leaves.

Serve keeme ki goli with lemon wedges and green chutney.

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Keeme Ki Goli Recipe For Iftar

Sneha Paul

Learn how to make kacche keeme ki goli recipe at home.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine Indian

Servings 3 people

Ingredients

  

• 250 g mutton keema
• 1 tbsp curd/yogurt
• 2 tsp ghee
• ½ cup onion chopped
• 1 tsp ginger finely chopped
• 1 tbsp garlic finely chopped
• 1 green chilli finely chopped
• 2 tsp mint leaves chopped (approx. 8-10 leaves)
• ¼ cup coriander leaves chopped
• 1.5 tbsp raw papaya paste
• 2 tsp lemon juice
• 1 tbsp coriander seeds lightly toasted and coarsely ground
• 1 tsp red chilli powder
• ½ tsp chaat masala powder
• ¼ tsp garam masala powder
• Salt to taste I have added 1 tsp
• 1 cup besan roasted

Instructions

 

• Rinse the keema and drain all the water. Make sure you squeeze all the water out of the keema, otherwise it would be difficult to make golis/balls later on.
• In a bowl, add mutton keema, curd, ghee, chopped onion, ginger, garlic, green chilli, mint leaves, coriander leaves, raw papaya paste, lemon juice, coriander seeds, red chilli powder, chaat masala powder, garam masala powder and salt. Mix well.
• Let it marinate for 1-2 hours in the refrigerator.
• After that add the roasted besan in batches. Start with adding ⅓-½ cup of besan. Mix it in the keema mixture. If it feels moist/wet, then add more. It should feel like soft dough.
• I have added 1 cup of besan. You may require more or less besan depending upon the moisture content of keema and other fresh ingredients. So add besan accordingly.
• Grease your palm/fingers with oil. Take a small portion of the keema mixture, and shape it into a ball or goli.
• Place it on a plate. Make the rest of the keeme ki goli in the same manner.
• Heat oil in a pan over a high flame/heat. Add the keema golis/balls. Avoid overcrowding the pan.
• For the first few seconds, don’t stir. Just let them cook.
• Then lower the flame/heat to medium-high. Give them a stir.
• Cook until they are golden brown in colour. Take them out. Fry the rest of the keema golis.
• Transfer them to the serving bowl. Sprinkle fresh coriander leaves.
• Serve keeme ki goli with lemon wedges and green chutney.

Keyword Indian Snack, mutton kebab, party snack idea

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!