Egg Goli Kebab
Spiced boiled egg balls, coated in a delicate gram flour batter and deep-fried to golden perfection. These bite-sized kebabs have a crispy exterior and a soft, flavorful center, making them a popular street food snack across North India. Serve hot with tangy mint chutney and sliced onions for a crowd-pleasing starter.
For 4 servings
- boil · ~15 min
Boil the eggs and potatoes.
1.Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 8-10 minutes.2.In a separate pot, boil the potatoes until fork-tender (12-15 minutes).3.Drain both and let cool. Peel the eggs and potatoes.TIPRun the boiled eggs under cold water immediately — the shells will slip right off. - prep · ~5 min
Grate the eggs and prepare the mixture.
1.Grate the boiled eggs using the large holes of a box grater into a mixing bowl.2.Mash the boiled potatoes and add them to the grated eggs.3.Add chopped onion, green chili, grated ginger, coriander leaves, and mint. - mix · ~2 min
Season and bind the kebab mixture.
1.Sprinkle red chili powder, garam masala, chaat masala, amchur powder, and salt over the mixture.2.Mix everything together with your hands until well combined and smooth.3.The potato acts as a binder — the mixture should hold together when pressed.TIPDon't over-mix or the potatoes turn gluey. A light hand keeps the texture airy. - prep · ~3 min
Shape the goli kebabs.
1.Divide the mixture into 8 equal portions.2.Roll each portion between your palms into a smooth, round ball (goli).3.Place the shaped balls on a plate and set aside.TIPSlightly damp palms prevent the mixture from sticking while rolling. - mix · ~2 min
Make the batter.
1.In a separate bowl, whisk besan with a pinch of salt.2.Gradually add water, whisking continuously, until you have a smooth, lump-free batter.3.The batter should coat the back of a spoon — not too thick, not too runny. - fry · ~8 min
Deep fry the kebabs.
1.Heat oil in a deep pan over medium flame. Test readiness by dropping a tiny batter blob — it should sizzle and rise immediately.2.Dip each kebab ball into the besan batter, coating it evenly.3.Slide the coated balls gently into the hot oil. Fry in batches of 3-4, avoiding overcrowding.4.Fry for 3-4 minutes, turning occasionally, until crisp and golden brown all over.5.Drain on paper towels to remove excess oil.TIPMedium heat throughout — high heat browns the outside too fast leaving a raw batter layer inside. - serve · ~1 min
Serve hot with mint chutney and sliced onion.
1.Arrange the hot goli kebabs on a serving plate.2.Sprinkle with a pinch of extra chaat masala for a final zing.3.Serve immediately with green mint chutney and sliced onion rings on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Run boiled eggs under cold water for easy peeling and a clean grate.
- 2Dampen your palms slightly to prevent the kebab mixture from sticking while rolling.
- 3Fry at medium heat — high heat will brown the batter but leave it raw inside.
- 4Use a dry, fine grater for the eggs to avoid a mushy texture.
- 5Let the shaped kebabs rest for 5 minutes before frying to help them set.
- 6Make the besan batter just before frying so it stays light and crispy.
Adapt it for your goals.
Air-fryer
For a lower-oil version, spray the coated kebabs lightly with oil and air-fry at 180°C for 12-15 minutes, flipping halfway. They turn crisp with significantly less fat.
cheese stuffedCheese-stuffed
Insert a small cube of mozzarella or paneer into the center of each ball before rolling. The melted cheese center adds a gooey surprise and extra richness.
bakedBaked
Place the coated kebabs on a greased baking tray, brush with oil, and bake at 200°C for 18-20 minutes, turning once. A healthier alternative without deep frying.
Why this is on our healthy list.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Good Source of Fiber
Chickpea flour (besan) and potatoes contribute dietary fiber, aiding digestion and promoting fullness.
Rich in Antioxidants
Mint, coriander, and ginger contain antioxidants that help reduce inflammation and support immunity.
Low in Refined Carbs
This snack uses no refined flour — the besan batter and potato base are whole-food ingredients.
Frequently asked questions
The mixture may be too dry or not pressed firmly enough. Ensure the potato is well-mashed to act as a binder, and shape the balls tightly. If needed, add a teaspoon of besan to the mixture.
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