Gola Kebab Masala with Homemade Puri

Serves: 6-8

Ingredients:

For Kebabs:

• 500g lean beef mince
• 1 small onion, chopped
• 1 small bunch coriander leaves, chopped
• 3 green chillies, chopped
• 1 slice white bread soaked in milk
• 1 beaten egg
• 2 Tbsp. gram flour/ chickpea flour, roasted lightly
• 1/2 tsp. garlic paste
• 1/2 tsp. ginger paste
• 1/2 tsp. black pepper powder
• 1/2 tsp. cumin powder
• ½ tsp. Shan Karhai Masala, optional
• ½ tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1 tsp. salt

For Masala/Gravy:

• 3 medium onions, chopped finely
• 1/4 cup oil
• 5 small fresh tomatoes, sliced
• 1/4 cup yoghurt
• 1/2 tsp. garlic paste
• 1/2 tsp. ginger paste
• 1 Tbsp. tomato paste
• 1 tsp. red chilli powder
• 1 green chilli
• 1/2 tsp. cumin seeds
• 1 cinnamon stick
• 1 cardamom pod
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. sugar
• 1 tsp. garam masala
• 1 tsp. dried fenugreek leaves
• 1 tsp. salt, or to taste
• Fresh coriander for garnishing

For Puris:

• 2 cup all-purpose flour
• 3 Tbsp. yoghurt
• 3 Tbsp. oil
• 1 tsp. salt
• pinch of baking powder
• a little bit of warm milk and water for kneading
• oil for deep frying

Directions:

For the Kebabs

Place the onion, coriander, ginger, garlic and chillies in a grinder and grind until smooth.  Add this to the minced meat in a large bowl along with all the rest of the ingredients.

Mix well with your hands for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.

Shape the kebabs like small balls, make sure they are very smooth, and then lightly shallow fry, just for a couple of minutes on each side till golden brown. Drain and set aside.

For the Masala/Gravy

Heat oil in a pan. Fry the onions till golden brown, then add the cumin seeds, cinnamon and cardamom. Fry. Then add the tomatoes and the ginger garlic paste. Mix well. Add in the tomato paste, a little bit of water, and the sugar, salt, cumin, chilli, turmeric and coriander powders Cook together until the oil is released from the sides. Then add the yogurt and the green chilli. Mix and let it cook on low heat until the gravy is thick.

Next, add ½ cup water and allow to simmer. Gently add in the kebabs and cook on low heat for 10 minutes. Every once in a while, open the lid and gently swirl everything together so that the gravy coats the kebabs and they get turned over so that they may cook evenly on all sides.

Once the kebabs are fully cooked, add the garam masala and the dried fenugreek, garnish with coriander and serve hot puris!

For the puris

In a large bowl, mix together the flour, baking powder, salt, yogurt and oil. Gradually add in the warm water/milk mix and knead till a hard ball comes to form. Let it sit, covered with a kitchen towel, for about 20 minutes, and then divide the dough into 10-12 pieces. Roll each one out till thin.

Heat your oil, make sure it’s quite hot. Put in a puri in the hot oil and immediately start splashing hot oil over the top of it with a spoon.

Gently press down on the puri with the back of a wooden spoon or spatula, and you will see it start to puff up. Flip the puri over and cook the other side until golden brown.

Notes:

For a smoother gravy, blend it before adding the water and kebabs. Make sure the masala is cool before you blend it.