Gola Kebabs | How to make Gola Kebabs

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By Saba Rehan
Created on 12th Apr 2016
  • Gola Kebabs, How to make Gola Kebabs
Gola Kebabsby Saba Rehan
  • Gola Kebabs | How to make Gola Kebabs (5 likes)

  • 0 reviews
    Rate It!
  • By Saba Rehan
    Created on 12th Apr 2016

About Gola Kebabs

This is my mom's recipe, loved & enjoyed by all.

The delicious and mouthwatering Gola Kebabs is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Gola Kebabs is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Gola Kebabs. Saba Rehan shared Gola Kebabs recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Gola Kebabs. Try this delicious Gola Kebabs recipe at home and surprise your family and friends. You can connect with the Saba Rehan of Gola Kebabs by commenting on the page. In case you have any questions around the ingredients or cooking process. The Gola Kebabs can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Gola Kebabs with other users

  • Prep Time10mins
  • Cook Time20mins
  • Serves6People
Gola Kebabs

Ingredients to make Gola Kebabs

  • 250 gms Chicken/Mutton (Minced)
  • 6-7 tbsp refined oil
  • 1 onion (sliced)
  • 2 inch piece ginger
  • 8-9 garlic
  • 5-6 green chillies
  • 2 tbsp poppy seeds
  • 4 tsp roasted channa powder
  • 5-6 green cardamom
  • 1 star anise
  • 1 javitri
  • salt to taste
  • 1 cup hung curd

How to make Gola Kebabs

  1. Prepare a smooth paste of onion, ginger, garlic, green chillies, poppy seeds, cardamom, star anise and javitri.
  2. Mix the paste and salt in the mince and marinate it for an hour.
  3. In a kadhai, heat some oil and add green cardamom in it. Now, make small balls with the mince and coat them with beaten hung curd.
  4. Place all the balls in oil. Let it cook on a medium flame with the lid for about 6-7 minutes.
  5. Garnish it with coriander. Serve with hot rotis or lachcha parathas.

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