During our conversation a while back with the sparkling Gulnar Tarapore, we were lucky enough to get her to part with a few recipes, among them a delicious fish dish, Taraporee Patia, and a Parsi Mutton Pulao. One of her favourite dishes is Dhansak with Meatballs and it’s these Parsi style Meatballs that we want to talk about today.
She shared her hit recipe for Parsi style Meatballs and once we tried them, we were hooked. Incredibly easy to make, these meatballs are absolutely bursting with flavour. Coriander leaves mixed into the meat give the meatballs a fresh, bright taste and the unique blend of Parsi masalas make them unforgettable.
We cooked these with mince chicken instead of mutton keema and had them over a cracked wheat, parsley and pepper salad with vinegar onions and sumac adding a bright note. And to be honest, we also sneaked some into our breakfast with multigrain dosa and a vivid green coriander and coconut chutney. Gulnar Tarapore’s Dhansak with Meatball we hear is a fantastic combination and if you make the meatballs small enough, you could add them to a pulao even. These meatballs can do no wrong.
½ kg Mince Meat (mutton keema or like what we tried, chicken keema)
2 Onions, browned
1 1/2 to 2 tsp Ground Cumin,
4-5 Green Chilis, finely chopped
A fistful of Coriander leaves
1 tbs Ginger and Garlic paste
1/2 tsp Turmeric powder
1 1/2 tsp Red Chili powder
1 1/2 to 2 tsp Dhanajeera
1 tsp Tandoori Chicken Masala (optional)
1 1/2 to 2 tsp Dhansak Masala
1 tbs Rava
2 Eggs, beaten
Salt to taste
Add all the ingredients in a large bowl and mix them together well. Form balls and either deep fry or shallow fry as we did.