Gola Kabab Recipe

Gola Kabab | Kabab Recipe || How to Make Gol Kabab with Step-by-Step Photos

Gola Kabab is a Middle Eastern dish consisting of pieces of marinated meat that can be grilled, skewered, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or such metal called angeethi.        

            

I love to have a barbecue as I have shared with all in my previous post Due to less space at my home could not plan a barbecue more than twice or thrice times hardly, the other hand I take out the solution to this for giving smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them, 

Or if you have a grill like a stove grill, this is also one of the best things you can barbecue any type of kebab, fish, and tikka, as you can cook as well, but I wouldn’t prefer to cook in the oven because the oven absorbs all the meat juices.

                            

                                                  

Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.

Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos.s

Tips:

1. To prepare Gola Kabab, ensure that there is not a single drop of water in the ingredients, such as minced meat, ginger paste, and papaya paste.
2. Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
3. Adding butter to the mixture gives it a moist and juicy taste. When purchasing minced meat (rokha keema) from the butcher, be sure to give strict instructions to avoid adding any fat.
4. You can purchase kidney fat separately instead of butter to use in the kabab mixture. 
5. Gola Kabab can be made using the best quality meat, including mutton and beef. If you don't have papaya paste, you can use meat tenderizer powder (kachri) as an alternative.

                  

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To prepare this recipe, start by making the masala for Gola kabab. Place all the whole spices in a pan and dry roast them together over low to medium heat for about 2 minutes.

Then, transfer the roasted spices to a grinder jar and grind them until they turn into a fine powder. Set the masala aside.

                              

Cut and rinse the onion into thin slices and fry them till nice and golden brown in oil.r

                

Slightly dry roast the gram flour on a low-medium flame

                                       

Put the mince in the food processor along with all the spices.  

                               

Blend them together until you achieve a smooth, fine paste, and at this stage, adjust the salt and spices in the ground meat mixture.

First, take some butter and mix it into the ground meat using your fingers for about 10 minutes. Next, place a piece of aluminum foil in the center of the ground meat.

 

Then, put some coal in an aluminum bowl, drizzle a bit of ghee over it, and cover the bowl tightly for 10 minutes to allow the smoke to develop. After that, refrigerate the mixture for at least one hour to let it marinate.

                                

Wet your hand with water and take any type of iron or wooden skewer. Form gola kabab shapes using your fingers, selecting the desired thickness as per your choice.

I prepared some long and thin kebabs as an option. You can place all the kebabs on a tray, or if you plan to barbecue, keep all the skewers ready for grilling. 

 

Please note that ghee will be applied to the kebabs during the barbecue. 

 

If neither of these options is available, simply grease a frying pan or any flat pan with ghee.

              

Heat the pan, then place 3-4 kebabs in one batch.

       

Cook each side for 2-3 minutes on medium flame. When you see a brown color appearing on top, flip them carefully with a spatula.

                

Once they are well-cooked on both sides, shift to the pepper kitchen towel to remove excess oil.

                 

Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion 

Peshawari Chapli Kabab Recipe

                 

Peshawari Chapli Kebab || Chapli Kebab || How to make chapli kebab with step-by-step photos

Chapli Kabab is a type of minced kebab typically made from ground beef or mutton, seasoned with various spices, and shaped like a patty. It is best enjoyed aromatic, moist, and spicy. Considered a specialty of Pashtun cuisine, the chapli kebab is often served to guests.

 

This kebab is commonly enjoyed with bread, such as naan, rice dishes like Kabuli pulao, or wrapped in fast food during the winter months. Traditionally, it is accompanied by green tea, such as kehwa, while cold drinks are preferred in the summer.

                     

Peshawari Chapli Kebab is prepared with

Raw marinated minced or ground meat can be either beef/lamb, or mutton.

To prepare authentic Chapli Kabab, lamb fat is added to the mince, which contributes to its unique and delicious flavor, as well as the kebab's softness. In this case, I used mutton mince, so I incorporated a small amount of mutton fat, but I cooked it in olive oil.

The main ingredients?

 It included corn flour, minced, different herbs and spices, and eggs, as well as seasoning of dried pomegranate seeds.

How to fry it?

The kebabs can be fried shallowly or deeply in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavor. This approach is avoided by other gastronomists, citing health-conscious reasons.

How can it be served?

Once cooked, chapli kabab can be served and garnished with parsley, onion, and tomatoes, along with various chutney sauces, salads, and yogurt.

It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab, bread, and burgers.

I have given the chapli kabab powder recipe in my previous post; I am giving the link below.

So let's begin.....
                             

First, beat the eggs and add a pinch of food coloring and a sprinkle of salt. Heat oil in a frying pan, then pour the egg mixture into the pan.

Allow it to cook for about a minute. Next, stir the mixture gently over low to medium heat until it becomes crumbly. Once it reaches this texture, remove it from the heat, transfer it to a plate, and set it aside.

Peel and chop the onions. Peel and chop the tomatoes. 

 

If you're using frozen tomatoes, they can be peeled easily. For fresh tomatoes, bring a pot of water to a boil, then turn off the flame and place the tomatoes in the hot water. Let them sit for 10 minutes, then remove them from the water and peel off the skins. 

 

Next, rinse and chop the mint, coriander, and green chilies, and set them aside.

If you have tried this Peshawari Chapli Kebab, don’t forget to rate the recipe. You can also follow me on social media.

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In the mincer machine, add both meat and fat. Mince them together. If you haven't minced at home, you can buy pre-minced meat from the butcher shop, but remember to add fat to it.

Add ginger-garlic paste and chapli kabab masala powder to the mince. 

Put in all scrambled eggs and chopped tomatoes, then add all chopped vegetables along with maize flour.

Mix them together very well with the help of your fingers. Knead them well into a soft dough for 10-15 minutes.

Cover it and keep it in the refrigerator for marination for about 30 minutes.

Make an equal portion of minced dough. Give it a ball shape, flatten a ball between both palms like a disc, and place all chapli kababs on the tray or plate.

Heat the 1 tbsp of oil in the frying pan.

Note: don't need to fry the kabab in more oil
Place a kebab in the frying pan.n Maximum of 3-4 kebabs fry in one batch, and cook both sides for 3-5 minutes over a medium-low flame.  

Flip the kabab carefully with a spatula until it has a golden brown color on both sides.   

Now, Chapli kabab is done to serve 

You can serve it with a burger bun, slices of naan, and chapati with sauce...

Veg Cutlets Recipe

                                                                            

Veg Cutlet || Vegetable Kabab || How to make Veg Cutlets with step-by-step photos

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks. It is made using a variety of vegetables, basic spices, and herbs. And then they are shallow fried until they golden brown color and dipped with GREEN CHUTNEY or DAHI CHUTNEY.

These veg cutlet crumbs are coated and pan-fried, yet they turn out great with a crisp texture.

In a variation, you can use any veggies of your choice as well as bake veg cutlets instead of frying for a healthier version. During these winter evenings, these veg cutlets really go well with a hot cup of  MASALA TEA or KASHMIRI TEA.

                                  

These are popularly served as a snack for your tea-time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

1. Always steam or boil the vegetables in dente and not mushy. This prevents the cutlets from turning too soft from the inside.
2. Veggie cutlets are filled with lots of veggies. This time, I used potatoes, peas, carrots, capsicums, spring onion, green chilies, and herbs. while you can add cauliflower, cabbage, mushrooms, beans
3. In variation can be added cottage/chatted cheese and chopped boiled eggs can be added as well. If using cheese, double-coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
4. Keep Spice a level less or more in veg cutlets as per taste.  

                         

1. I used HOMEMADE BREADCRUMBS to coat the cutlets. You can use store-bought crumbs or fresh bread crumbs. Alternately, crushed cornflakes can also be used instead of bread crumbs. 
2. Don’t require coating these cutlets in egg or flour batter. Breadcrumbs are enough to coat well. But if you want more crispness in veg cutlets, then you can use egg or flour batter before coating them with crumbs.   

Use the oil/ghee of your choice, but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful. I taste alsobetter bake them.                                                                                                                                                                                                 

For more Similar Recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

If you have tried these Veggie Cutlets, then don’t forget to rate the recipe. You can also follow me on social media.

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To prepare this recipe, firstly, chop the spring onion, capsicum, coriander leaves, and green chilies.

             

Rinse and peel potatoes, carrots, and peas. Steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not mushy or soggy.

              

Mash the boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture.

        

Combine them together very well. 

                  

Then add the soaked sliced bread, ginger powder, garlic powder, chicken powder, and chaat masala.

      

Salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated.

            

And rest for 10 minutes.

             

Mix everything well. The mixture should be nonsticky and not soggy. Take a small portion and make patties. 

                                           

Place each patty on the bread crumbs. Make sure the patty is coated with bread crumbs on both sides.

              

Repeat this for all the patties, then place them on a plate and set aside for 5-10 minutes. This helps the bread crumbs stick well to the patties.

                                                            

Heat oil in a pan and shallow fry or bake the patties. I used 3 tbsp oil for each batch of 3 patties, but you can reduce the quantity to 2 tbsp.

                        

Lastly, flip the cutlets to the other side and fry until golden. The veg cutlets are ready.

                            

Serve hot with dal chawal or a hot cup of tea.