Make Yourself Bihari Food Part – 29: Keema Goli

By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

Also try: Make Yourself Bihari Food Part – 28: Rasia

Keema Goli

Although Bihari cuisine is predominantly vegetarian and seasonal, yet it’s kitchen offers a wide variety of non vegetarian menu too. The crunchy and delicious mutton Keema Goli is a must try dish for meat lovers. It is indeed a great combination of incredible spices along with minced mutton cooked to perfection. Though it does not enjoy the popularity like Shami Kebab or Galouti Kebab but it is a great recipe to indulge as a snack or even for the main course along with the main spread.

Ingredients

Mutton Keema : 250 grams

Channa dal : 2 tsp

Onion : 1 small

Ginger : 1 inch

Garlic : 4 to 6 pod

Corriander seed: 1 tsp

Cummin : ½ tsp

Peppercorn  : 6

Clove : 4

Green cardamom : 2

Black cardamom : 2

Cinnamon stick : 1

Red chiili : 4

Mustard oil

Salt : as per taste

Raisin : 8 to 10

Bread crumbs : 2 tsp

Step 1

In a pressure cooker put Keema, Chana dal, sliced onion, Ginger, garlic , dhania, jeera, whole garam masala, salt, red chilli and 1 tsp mustard oil. Add one cup of water and cook it for three whistles.

Step 2

Once cool  open the lid and in case of any extra water left in the cooker, cook it on High flame to make it completely dry.

Step 3

Let it come down to the room temperature and then grind it in a mixer, add the bread crumbs and give it a good mix.

Step 4

Make round balls and stuff a raisin in the centre of it.

Step 5

Heat oil in a pan and gradually fry the goli until they are crisp and golden brown.

Step 6

Enjoy the Keema goli with green chutney.

*Nandini Bhushan is a well-known food blogger