Daadi’s secret recipe: Goolar Ke Kebab

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


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

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