Traditional Gola Kabab

In the Signature Style of Chef Shah Meer

1. Definition

Gola Kabab is a traditional South Asian deep-fried minced meat ball made with aromatic spices, herbs, and lentils for added texture and binding.

It is defined by:

Juicy minced meat interior

Balanced spice blend

Soft yet slightly crisp exterior

Round “gola” shape

Perfect harmony of meat and lentil mixture

In the philosophy of Chef Shah Meer, a perfect Gola Kabab must be moist inside, evenly seasoned, and golden crisp outside without becoming dry.

—

2. History

Gola Kabab is a popular street-style and home-style dish in Pakistani and North Indian cuisine. Inspired by Mughlai cooking traditions, minced meat recipes evolved into various shapes like seekh, shami, chapli, and gola.

The addition of lentils improves texture and binding, making it a practical yet flavorful dish served at family gatherings and festive occasions.

—

3. Recipe

Yield: 18–20 medium kababs

Ingredients

Minced Beef or Mutton or chicken (1000 g) 1 kg
Onion (finely chopped) (200 g) 2 medium (1½ cups)
Ginger Paste (15 g) 1 tbsp
Garlic Paste( 15 g )1 tbsp
Green Chili (chopped) (5 g )1
Coriander Powder (2 g) 1 tsp
Cumin Powder( 2 g) 1 tsp
Red Chili Powder( 2 g )1 tsp
Garam Masala (2 g) 1 tsp
Fresh Coriander (20 g )1 small bunch
Salt (10 g) 2 tsp or to taste
Soaked Chana Dal (30 g) 2 tbsp
Egg 1 —
Lemon Juice (15 g )1 tbsp
Oil As needed For frying

4. Method

1. Boil soaked chana dal until soft, drain completely, and grind into a coarse paste.

2. In a large bowl, combine minced meat, onion, ginger paste, garlic paste, green chili, coriander powder, cumin powder, red chili powder, garam masala, salt, fresh coriander, ground dal, egg, and lemon juice. Mix thoroughly until well combined.

3. Shape mixture into small round balls (about 50 g each).

4. Heat oil on medium flame and fry kababs until golden brown and fully cooked inside. Turn gently for even coloring.

Serve hot with mint chutney or salad.

—

Storage Guidelines

Refrigeration (Raw Mixture):
Store up to 24 hours before frying.

Refrigeration (Cooked Kababs):
Store in airtight container for up to 3 days.

Freezing:
Shape raw kababs and freeze with butter paper between layers for up to 1 month. Fry directly from frozen on medium-low heat.

Reheating:
Reheat on pan or in oven at 180°C for 5–7 minutes for best texture.