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Family recipeNon-VegSnackAppetizerHyderabadi

Garle

Amma's notebook · Breakfast, snacks & starters, page 4

A Hyderabadi snack: dry-cooked kheema mixed with crushed bhajiyas, rolled into balls, dipped in besan and fried.

Garle, in Amma's handwriting
Amma's original. Tap to open full size.

Method

  1. Fry plain bhajiyas, crush them and keep aside.
  2. In another pan cook the kheema with onions, haldi, namak, mirchi, ginger-garlic and a little oil until all the water evaporates and it becomes dry.
  3. Add kothmir, hari mirchi and lemon juice, mix and let it cool.
  4. Add the crushed bhajiyas to the kheema, mix well and make balls.
  5. Make a thin besan batter with mirchi and salt.
  6. Dip the balls in the batter and fry.

Serve with

Hot.

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

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Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.