500 mince lamb/ beef
1 medium onion (red) very finely chopped
4-5 garlic cloves very finely chopped
2 inch ginger very finely chopped
4-5 green chilies very finely chopped
Handful of fresh coriander very finely chopped
Juice of half lemon
1 tsp red chili powder
1 tsp black pepper powder
1 tsp cumin powder
1 tsp chaat masala
2 tbsp Sattu/ Roasted Black Gram
1 egg beaten
Salt to taste
½ cup bread crumbs
½ cup oil for deep frying
Add all the chopped ingredients, spices, Sattu, salt and egg to the mince meat and pound your hands. This should be done just when you are about to fry the goli kebabs.
Heat oil in a wok. I used mustard oil since I like the taste better on the goli kebabs. You could use veg or sunflower oil, but not olive oil.
Make ping-pong ball-size balls of the meat mixture. Roll them between your palms to get the perfect round shape. Roll them gently on bread crumbs and deep fry them up to 8-10 at a time. The kebabs should be fried till they get a nice, crispy rich brown tinge on them. Drain the excess oil on paper towels. Serve hot with green chutney and salad.
I like to chop my ingredients than use them as paste or grated. It gives the kebabs a very nice texture and crunch.