There are so many kebabs, tikkas and tikkiyas in the country but there only few which got the popularity like chicken tikka or tandoori kebab but there is one more kebab which is one the most talked about kebabs in my family. My father and uncles say that my Grandmother used to make the best goolar ke kebabs ever and nobody can ever recreate the same flavour.
Goolar means fig and this kebab is called Gooler Ke Kebab because of the seed texture which comes from Khus Khus (Posto Dana).
| Ingredients | Quantity |
| Split Bengal gram (Chana daal) soaked 2 hours | 200 gms |
| Water | 3-4 Cups |
| Mutton (boneless) | 1⁄2 kg |
| Ginger garlic paste | 1 1⁄2 tbsp |
| Coriander seeds (Roasted & crushed) | 1 tbsp |
| Coriander leaves | 1⁄4 Cup |
| Green chilies | 2-3 |
| Eggs | 1 |
| Red chilies (whole) | 8-10 |
| Salt | To taste |
| Cumin seeds (Roasted & crushed) | 1 tbsp |
| Mint leaves | 1⁄4 Cup |
| Garam masala powder | 1 tsp |
| Oil | For Frying |
Stuffing:
| Ingredients | Quantity |
| Khus Khus (Posto Dana) | 2.5 tbsp |
| Soaked Raisins | 4 tbsp |
| Roasted and chopped Cashew | 4 tbsp |
| Fried onions | 1⁄2 cup |
| Sugar | 1.5 tbsp |
| Salt | To Taste |
How to cook cook cook!
1. Bring split Bengal gram, water to boil, and add mutton.
2. Toss in red chilies, ginger garlic paste, salt, coriander seeds, and cumin seeds, and other while spices, give it a stir and cook until the meat is tender and lentils are mushy. Cover the pot with a lid.
3. Remove the lid and cook on high flame to reduce water and let it cool.
4. In chopper or mixer, grind coriander leaves, mint leaves and green chilies.
5. In the same pot, add mutton mixture and grind until well combined.
6. Take the mixture out, crack one egg in and adjust the seasoning.
6. Wet your hands with water/oil, and ,make small patty
7. Stuffing: Mix all the ingredients together in a bowl and keep it aside.
8. Stuff these patties with the mixture and deep fry them until
kababs turn golden brown.
9. Serve with green chutney
