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Keema Goli (The Best)


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Vaquas: The festive month of Ramadan is almost here! I am very excited so I thought to present an unique recipe Keema Goli or Keemay Ki Goli (fried meatballs). You can easily get them in New Delhi during the month of Ramadan, but sadly, I am not there right now, so I decided to bring a Delhi dish to our Iftar table. This recipe means a lot to me because it takes me back to my childhood days. This recipe is very easy with minimum ingredients.

Keema Goli


Keema Goli or Keemay ki Goli (fried meatballs) is a delicious North Indian appetizer. It is combined with  seasonings and spices. A perfect starter for your next party or a perfect dish for Iftar. This little meatballs are too yummy to miss. You have to try this. 


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. Lastly, mix well the a pinch baking soda and gram flour into the mixture before frying. Make sure you make little meatballs about 1/4-1/2 inch. To crush the coriander seeds I have used a motor and pestle it works like a charm. Also oil your hand when you make the meatballs.

Keema Goli


  1. In a bowl, combine ground beef, salt, ginger garlic paste, onion, green chilli pepper, cilantro, baking soda, and crushed coriander seeds.
  2. Leave them in the fridge for 2 hours or overnight.
  3. Oil. your hand.
  4. Shape the meatballs and fry them.


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: Sweet Dahi Baray , 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.

Keemay Ki Goliyaan (Fried Meatballs)

Keemay Ki Goliyaan (Fried Meatballs) is a delicious North Indian appetizer. It is combined with  seasonings and spices. A perfect starter for your next party or a perfect dish for Iftar. 
Prep Time15 mins
Cook Time10 mins
Resting Time7 hrs
Total Time7 hrs 25 mins
Course: Appetizer
Cuisine: Indian, Pakistani
Keyword: iftar, keemay ki goliyaan, meatballs
Author: two cloves in a pot



  • 1 lbs ground beef
  • ½ medium size onion finely chopped
  • 1 green chili pepper finely chopped
  • ¼ bunch fresh green cilantro finely chopped
  • 2 tsp whole coriander seeds crushed
  • 1 tsp crushed red pepeper
  • ¼ tsp red chili powder
  • ½ tsp salt
  • tsp black salt
  • 1 tsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 3 tbsp ginger garlic paste
  • ½ tsp baking soda
  • a pinch baking soda (just before frying)
  • 2 tbsp gram flour (besan)
  • 3 cups olive oil extra virgin (for frying)
  • chaat masala to garnish
  • freshly squeezed lemon juice to garnish



  • First hand crushed roughly the coriander seeds.
  • In a fry pan, add the hand crushed coriander seeds and cumin seeds.
  • Dry Roast them on medium heat for about 2 minutes. Set aside.


  • 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 1/4-1/2 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. 


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Much Love,

Sarah & Vaquas

Two Cloves In A Pot

Much Love and Be Safe!

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