I got the recipe for meethi golis from my aunt in Kolkata. As the name suggests, these chicken meatballs are on the sweet side. They are not overwhelmingly sweet though and are balanced by loads of garlic and green chillies. These golis are delicious and one can really innovate with them. I’ve stuffed them in pita bread, dunked them in pasta, and even made tortilla rolls with them.
They are quite yummy just like that too. The recipe is very simple and calls for very few ingredients.
500 gms chicken keema
10-12 cloves of garlic
1/2 cup raisins
2-3 green chillies
1 tablespoon ghee
Salt to taste
Few sprigs of parsley (optional)
1. Grind the raisins, garlic, and chillies into a fine paste. Add parsley as well in case you are using it. You can add the salt at this stage if you like.
2. Add the paste, ghee, salt, and egg to the mince. Mix well. In order to check for salt and flavour balance test one goli by shallow frying it. Taste and then adjust according to your preference. You may want to add an extra chilli or chilli flakes in case it is too sweet for your liking.
3. Line a dish with parchment paper and with a tablespoon scoop the keema on to the dish. I’ve started using parchment paper while making this because it is easier to clean the dish afterwards.
4. Bake in a pre-heated oven (200 deg C) for 20 minutes. Remove and let it cool.