Kheema Ke Garle

What is unique about Kheema Ke Garle

An exclusive traditional Hyderabadi starter, Garla, or Garle (plural) is a unique part of Hyderabadi cuisine made from pakora (fritter) mixture with cooked lamb mince, lemon juice, and combined into crispy tangy balls make that are sure to go your taste buds tingling. A must make a starter for every food passionate.

This recipe of ‘Kheema ke Garle’ is dominated by Hara Masalas,  apart from the regular spices. 

Serve these hot with a drizzle of Lemon juice over the Garla’s. 

Please comment if you want us to publish this recipe in a vegetarian version. 

 

Ingredients for Kheema Ke Garle

Minced lamb mince ( kheema) – 200 gms
Vegetable Oil – 2 cups, for deep frying
Lemon juice – juice of 2 freshly squeezed lemons
Green chilies – 2 finely chopped
Basil leaves – 8-10 leaves, finely chopped

Fresh Coriander Leave – 1/2 Cup finely chopped

Green Chillies – 6-7 – Finely chipped

Mint Leaves – 1/4 Cup finely chopped

Ingredients for cooking the kheema

Oil – 1 teaspoon
Turmeric- 1/2 a teaspoon
Salt to taste
Ginger garlic paste- 1/2 a teaspoon
Chili powder – 1/2 a teaspoon

Ingredients for making pakoras :

Gram flour (Besan) – 50 gms
Turmeric- 1/2 a teaspoon 
Salt to taste 
Chilli powder – 1 teaspoon 
Vegetable Oil – 1 teaspoon

Method to cook Kheema ke Garle

Making Garla’s is a two-step process that involves making the pakoras and grinding them to get a fine crumbly base and the next step which is to cook the kheema and combine it with the Pakoras crumble base, along with Hara Masala (Green Masala, Finely chopped Mint leaves, Corinder Leaves, and Green Chillies)

Let’s start by getting the kheema cooked so that we could leave it to cool once cooked

For this, take a deep bottom saucepan or a Kadai and heat the oil . Once the oil gets warmed up add the kheema and cook on medium flame until it begins to the change color and give off water

Add the turmeric, salt, ginger garlic paste, chili powder, give the ingredients a good stir and leave the mince to simmer on low flame for 10 -15 minutes till the water completely dries out

Switch off the flame and leave the mince aside to cool

For making the pakoras, in a bowl add the besan (Gram Flour). Add the turmeric, salt, red chili powder in the required quantity as mentioned above and mix well

(Properly whish the batter, this will help in good Pakoras)

Add little water and give the batter a though whisk ensuring no lumps form

The resulting batter should be semi-thick and of smooth consistency

Heat oil in a thick bottomed pan or Kadai. When the oil begins to heat, reduce the flame

Spoon in some prepared batter and drop it gently into the oil

When the pakoras start to fluff and change color to a light golden brown turn them over with the help of a perforated ladle and allow them to fry on the other side

Fry the pakoras till crisp and place them on a kitchen towel to absorb the excess oil

When the pakoras cool blend them in a blending jar to a fine powder

In the next step, we combine the above-blended pakora mix with the cooked mince to make the Garle 
For this take a large platter with raised edges and empty the blended pakora mix 

To the pakora mix add the cooked lamb mince, chopped chilies, chopped basil, and lemon juice and combine well using with hand
Pinch a small amount of the mixture to check the levels of salt and chili powder and add if required 

Make balls out off this mixture by grabbing small portions of the mixture just enough to fit into the palm of your hand
Use the entire mixture to make the Garle

The Garle needs to be coated with a mixture of gram flour in water.
Prepare this coating by blending 2 tablespoons of gram flour with 1/4 cup water to get a semi-thick paste

The Garle are coated before frying for binding and to make them crispy

Fry the Garle by heating 2 cups of oil in a Kadai and as the oil starts to heat, coat each Garla uniformly with the prepared batter using of a spoon and gently leave them in the oil

It is best to fry one Garla at a time initially, using a perforated ladle to prevent them from opening-up

Fry the Garla to the point turns a golden brown. Using a perforated ladle drain off empty them onto a kitchen towel to absorb the excess oil

Serve these tangy Garle hot from the Kadai ready to melt into your mouth

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