Goshtaba

About Goshtaba

Ingredients

• Mutton mince (keema) 250 gms
• Egg white 1
• Salt to taste
• Red chilli powder 1 tsp + to sprinkle
• Black cardamom seeds ½ tsp
• Mustard oi 1 tsp
• Ghee 1½ tbsps
• Browned onion paste 2 tbsps
• Cumin seeds ½ tsp
• Black pepper powder 1 tsp
• Fennel powder 1 tsp
• Cinnamon powder 1 tsp
• Cloves, crushed ½ tsp
• Black cardamom powder ½ tsp
• Green cardamom powder ½ tsp
• Coriander powder 1 tsp
• Dried fenugreek leaves (kasuri methi) powder 1 tsp
• Yogurt, whisked 2 tbsps
• Fresh coriander leaves, chopped 2
• tsps

How to Make Goshtaba (Stepwise Photos)

Method

1. Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
2. Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
3. Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
4. Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
5. Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
6. Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps