"GOLI"

Namaste to all of you.

The dish we’ll be talking about today was made on popular demand by my late sister in law. We were very eager to eat but always reluctant to learn how to cook this delicacy.

I am glad that i did give in to her and learnt how to cook it. The delectable little globs ostensibly called ‘goli’ are akin to a kofta , eaten dry as a snack or  as a side dish....or a meal in itself with onions and tandoori roti

RECIPE FOR GOLI

Serving : 6

Prep time : 25 minutes

Cooking time : 25 minutes

Ingredients required

Keema ( minced mutton)                    ½ kg

Onions (finely chopped)                     1 cup

Onions ( finely sliced)                         1 ½ cups

Garlic     (finely chopped)                   100 gms               

Ginger  (finely chopped)                     100 gms               

Green cardamom                               6 nos

Cloves                                               6 nos

Black cardamom                               1 whole

Bay leaf                                             2 whole

Cinnamon                                          1 1/2” stick

Black peppercorns                            10 nos

Nutmeg                                             ½ cm piece

Ghee (clarified butter)                        3 tbsp

Red chilli powder                              1 tsp

Yoghurt                                            ½ cup

Chaat masala                                    1 tsp

Lemon juice                                       1 tsp

Salt                                                   to taste (I usually add 2  tsp)

Green coriander                                for garnish

Method:

• Ask your butcher to grind the mince fine. Alternatively, you could do it in the food processor
• Keep the bay leaf aside. Dry roast all the whole spices on a hot girdle for a minute
• Crush to a coarse powder
• Take the mince in a bowl. Add finely chopped onions, finely chopped ginger and garlic, ground spices, red chilli powder, lemon juice, salt to taste. Mix thoroughly.
• Form 1” balls.
• Heat a wide heavy bottom skillet.
• Lower flame
• Place all the golis in bottom of the pan in a single layer
• Take care to keep space of 1 cm in between the golis
• Mix ½ cup water to the yoghurt
• Sprinkle this yoghurt on top of the golis
• If your utensil cannot accommodate all the golis in one layer. You can make it in different batches. Dividing the yoghurt mixture equally for all the batches.
• Cover and cook on low heat for 20 minutes
• Heat ghee in a wok
• Add bay leaf and sliced onions. Brown the onions
• Add the golis, stir to cover with onions
• Add chaat masala
• Serve garnished with finely chopped coriander leaves

Alternatively, you could make a spicy onion / tomato gravy and add the golis to it to be served as main dish.

The golis can be cooked and frozen to be used later.

The golis can be served as a snack or a side dish.