Gola Kabab Recipe

Introduction

Gola Kabab is a flavorful and juicy mutton mince kabab known for its unique spice blend and tender texture. This recipe walks you through crafting the perfect kabab with aromatic roasted spices and a smooth meat paste, ideal for pan frying at home.

Ingredients

• 500 g Mutton Mince (keema)
• Oil (to shallow fry)
• 1 tsp Cumin Seeds (zeera)
• 8 Whole Red Pepper (Sabut Laal Mirch)
• 1 tsp Coriander Seeds (Sabut dhania)
• 1.5 tbsp Gram Flour (Besan)
• 2 tsp Garam Masala Powder
• 1 tsp Red Chili Powder (Pisi laal mirch)
• 1 tsp Coriander Powder (Pisa dhania)
• 1/2 tsp Black Pepper Powder (Pisi kali mirch)
• 2 tsp Ginger Garlic Paste (Pisa adrak lehsun)
• 1 tbsp Brown Onion (Birista/tali pyaz)
• 1 tsp Salt
• 2 tsp Green Papaya (meat tenderizer) (Kacha pappita)
• Fresh Coriander (Hara dhania), chopped
• 1 tsp Oil (for mixing in kabab)

Instructions

1. Step 1: Prepare the Gola Kabab masala powder by heating a skillet on extremely low heat. Add cumin seeds, whole red pepper, and coriander seeds. Roast for about 2 minutes, stirring constantly until aromatic, then remove from heat and set aside.
2. Step 2: In the same skillet, toast gram flour on very low heat while stirring, until it turns light brown. Remove and let cool.
3. Step 3: Combine the roasted spices and toasted gram flour in a grinder with garam masala, red chili powder, coriander powder, and black pepper powder. Grind everything into a fine powder. This is your kabab masala.
4. Step 4: In the grinder, blend mutton mince with ginger garlic paste, brown onion, salt, raw papaya paste (as a meat tenderizer), the prepared kabab masala powder, and freshly chopped coriander until smooth.
5. Step 5: Transfer the mixture to a bowl, add 2 teaspoons of oil, and mix well by hand or in the grinder again. This will help make the kabab smooth and juicy after frying.
6. Step 6: Marinate the mixture for 2 hours to allow the flavors to meld. If marinating overnight, reduce the raw papaya amount to prevent the kababs from breaking.
7. Step 7: Take small portions of the kabab mixture and shape into balls. Use a thick skewer to pierce through each ball to make a hole in the center, forming the signature gola shape, then carefully remove the skewer.
8. Step 8: Heat a skillet with a little oil over medium heat. Shallow fry the kababs until cooked through and golden on all sides.
9. Step 9: Remove from the pan and serve hot. Enjoy your delicious and tender Gola Kababs!

Tips & Variations

• Use fresh mutton mince for the best texture and flavor.
• Adjust the red chili powder according to your heat preference.
• For extra juiciness, avoid overcooking the kababs during frying.
• If you don’t have a grinder, you can use a spice blender or pestle and mortar to prepare the masala powder.

Storage

Store any leftover kabab meat mixture covered in the refrigerator for up to 1 day. Cooked kababs can be kept in an airtight container in the fridge for 2-3 days. Reheat gently in a skillet or oven to maintain moisture without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or chicken instead of mutton?

Yes, you can substitute mutton with beef or chicken mince, but cooking times and texture may vary slightly.

What is the purpose of raw papaya in this recipe?

Raw papaya acts as a natural meat tenderizer, helping to soften the mince and improve the kabab’s texture.

Gola Kabab Recipe

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★★★★★

4.7 from 438 reviews

Gola Kabab is a flavorful and juicy mutton kabab recipe from South Asian cuisine. Made with spiced minced mutton, roasted whole spices, gram flour, and tenderized with green papaya, these kababs are pan-fried to perfection, offering a deliciously aromatic and succulent dish enjoyed as a snack or appetizer.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes (including marination)
• Yield: Approximately 10–12 kababs 1x
• Category: Appetizer
• Method: Frying
• Cuisine: South Asian

Ingredients

Scale 1x2x3x

Spice Mix Ingredients

• 1 tsp Cumin Seeds (zeera)
• 8 Whole Red Pepper (Sabut Laal Mirch)
• 1 tsp Coriander Seed (Sabut dhania)
• 1.5 tbsp Gram Flour (Besan)
• 2 tsp Garam Masala Powder
• 1 tsp Red Chili Powder (Pisi laal mirch)
• 1 tsp Coriander Powder (Pisa dhania)
• 1/2 tsp Black Pepper Powder (Pisi kali mirch)

Kabab Meat Mixture

• 500 g Mutton Mince (keema)
• 2 tsp Ginger Garlic Paste (Pisa adrak lehsun)
• 1 tbsp Brown Onion (Birista – tali pyaz)
• 1 tsp Salt
• 2 tsp Green Papaya (Kacha pappita – meat tenderizer)
• Fresh Coriander (Hara dhania) – chopped, approximately 2 tbsp
• 1 tsp Oil (for kabab mix)
• Oil for shallow frying (as needed)

Instructions

1. Prepare Gola Kabab Masala Powder: In a skillet, add cumin seeds, whole red pepper, and coriander seeds and roast on extremely low heat for 2 minutes, stirring continuously until aromatic. Remove from heat and set aside.
2. Toast Gram Flour: In the same pan, toast the gram flour on low heat while stirring until it turns light brown. Remove from pan.
3. Grind Masala Powder: Combine the roasted cumin seeds, whole red peppers, coriander seeds, toasted gram flour, garam masala powder, red chili powder, coriander powder, and black pepper powder in a grinder. Grind all ingredients to a fine powder and set aside.
4. Prepare Kabab Meat: In the grinder add mutton mince, ginger garlic paste, brown onion, salt, raw papaya paste (used as meat tenderizer), the prepared kabab masala powder, and freshly chopped coriander. Grind everything together to obtain a smooth meat paste.
5. Mix Oil: Transfer the meat mixture into a bowl and add 2 teaspoons of cooking oil. Mix well with hands or a grinder to ensure smooth consistency and juiciness.
6. Marinate: Cover and marinate the kabab mixture for 2 hours to allow flavors to infuse. (If marinating overnight, reduce raw papaya quantity to avoid kababs breaking.)
7. Shape Kababs: Take small portions of the meat mixture and form small balls. Thread each ball onto a thick skewer, making a hole in the kabab. Then slide off the kabab from the skewer to retain the signature shape.
8. Cook Kababs: Heat a little oil in a skillet pan over medium heat. Shallow fry the kababs until golden brown and cooked through, turning gently to cook evenly.
9. Serve: Once cooked, remove kababs and serve hot. Enjoy the juicy, spiced Gola Kababs!

Notes

• Use thick skewers when shaping kababs to achieve the traditional signature shape.
• Adjust the amount of raw papaya if marinating the kababs overnight to prevent them from breaking apart.
• Ensure the pan oil is moderately hot for shallow frying to avoid kababs sticking or absorbing too much oil.
• You can serve Gola Kababs as an appetizer or with naan and chutney for a full meal.

Keywords: Gola Kabab, Mutton Kabab, South Asian Kabab, Spiced Minced Meat, Shallow Fry Kabab, Traditional Kabab Recipe