Chef's Recipe: Galouti Gol Gappa

You ought to be a great cook to make meals in a huff. And getting to learn tips from those who are trained at doling out multiple food items in a day can certainly make for an enriching experience. In our new series - Chef's Recipe - we ask chefs to share their favourite recipes. So yes, they not only simplify unbelievably tough recipes but also discuss the tricks to prepare the same in less time without sacrificing on the flavour. Read on.

Chef Dharmender Singh of The Ancient Barbeque shares with us the recipe of Galouti Gol Gappa.

Ingredients:

Mutton boneless: 500gm

Raw papaya: 100gm

Ginger: 1 tbsp

Garlic: 1 tbsp

Gloves: 8 pcs

Black cardamom: 2

Poppy seed: 2tsp

Peppercorn: 4

Cinnamon: ½ tsp

Mace: 2

Green cardamom: 5 pcs

Chilli powder: ¼ tsp

Salt: To taste

Gol gappe: 12 pcs

Desi ghee: 1 cup

Coriander leaves: ¼ cup

Nutmeg: ¼ tsp

Saffron: ½ tsp

Agra sev: 20 gm

Anar: 20 gm

Mint chutney: 50 gm

Yoghurt: 30 gm

Egg : 1

Fried onion: 1 cup

Cashew nut paste: 50 gm

Chef's recipe

Step 1: Mix mutton, green chilli, gram flour, fried onion and egg together in a flat tray. Mince all the ingredients together using a mince mixer for 6 times.

Step 2: Using a blender mix black cardamom, poppy seed, peppercorn, cinnamon, mace, cardamom, nutmeg, ginger, garlic together and add it to the meet.

Step 3: After an hour, add raw papaya and rest of the spices and keep aside.

Step 4: Now put the meet in a deep container and add a small bowl in-between the meet. Add burn charcoal and desi ghee in the small bowl and close the container from top to give the meet the smokey aroma and keep aside for 30 min.

Step 5: After the meet is done, use mahi tawa and desi ghee cook to small round balls of mutton and cook well.

Step 6: At the time of service, take a golgappe, add the galouti in it topped with mint chutney and curd, and garnish it with anar, agra sev and coriander.