Keemay Ki Goliyaan (fried meatballs) is a delicious North Indian/Pakistani appetizer. It’s combined with seasonings and spices. A perfect starter for your next party or a perfect dish for Iftar for Ramadan. This little meatballs are too yummy to miss. You have to try this. These pair well with GREEN CHUTNEY (THE BEST) and Khatti Meethi Chutney.
WHAT’S MY SECRET INGREDIENT AND TIP IN KEEMAY KI GOLIYAAN?
I did not add the extra pinch of baking soda when I first started making this recipe 10 years ago; my meatballs used to come out hard but that pinch of baking soda makes a big difference in order to have soft Keemay Ki Goliyaan.
WHAT IS DRY ROASTING?
In a fry pan on medium heat, you add the whole spices (such as coriander seeds, cumin seeds, mustard seeds, whatever the recipe ask for.) and keep stirring it for 2 minutes. You will know when the dry roasting is done it will give you unique aroma.
HOW BIG ARE THESE MEATBALLS?
Make sure you make little meatballs about ½ inch. Additionally, oil your hand when you make the meatballs, so your meatballs won’t stick and they are easier to make.
HOW TO PREPARE KEEMA GOLIYAAN?
DRY ROASTING Keemay Ki Goliyaan looks like it will be hard work but it’s completely the opposite, It’s just gives the impression. It’s absolutely delicious. I hope you give this recipe a try this Ramadan and even post Ramadan. Check out our appetizing recipes like: GREEN CHUTNEY (THE BEST) , Golgappa Chaat , and Lacha Paratha . If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
In a bowl, combine ground beef, 1 tsp fresh lemon juice, vineger, ginger garlic paste and 1 tbsp olive oil and mix well. Next add in crushed red pepper, red chili powder, ½ tsp baking soda, black salt, salt, cilantro, green pepper, onion, dryroasted cumin seed and coriander seeds. Mix well and marinate overnight or 7 hours. Take it out of the fridge, add in gram flour(besan) and a pinch of baking soda into your ground beef mixture and mix well.
Grease your hand with oil then shape the ground beef mixture into little ½ inch meatballs. In a wok or frypan, add in 2 cups of olive oil on medium heat. Once it’s heated, add in couple of meatballs and fry them well on both sides for 5-7 minutes, then fry the rest. Garnish with chaat masala and fresh lemon juice. Serve with green chutney or khatti meethi chutney.
Enjoy!
