Gulfisha Kebabs can be prepared individually or with rice. A filling meal packed full of incredible flavours.

100 gm. Soyabean (overnight soaked)
50 gm. Chana dal (overnight soaked)
2 tbsp ginger garlic paste
10 no. black pepper
4 no. whole red chili
4 no. green cardamom
2 no. black cardamom
2 no. javitri (mace)
2 no. bay leaf
4 no. cloves
1 no. cinnamon
½ tsp cumin
¼ tsp black cumin ( shahi jeera)
1 tbsp red chili powder
1 tsp turmeric powder
Salt to taste
1 drop metha ittar
4 drop kewra water
4 drop rose water
50 gm gm. Desiccated coconut ( dry)
50 gm roasted chana powder
Coriander leaves finely chopped
1 no. big onion slice fried.
2 cup water
Oil for frying
For stuffing, Cheddar cheese


In a pressure cooker add soybean, chana dal ginger garlic paste, black pepper, green cardamom black cardamom, cloves, mace, bay leaf, cumin, black cumin, whole chilli, cinnamon, red chilli powder, turmeric powder, salt, fried onion and add water mix well and boil it for 4 whistles.

Remove from the heat. The mixture should not be watery it should be able to make a ball of the mixture once cooked. Take out all the whole spices. Let the mixture cool down and grind to a smooth paste. Then add coconut, attar, kewra, rose water, roasted chan powder and coriander leaves and mix well.

Then take a small ball of mixture, make it flat on your palm stuffed cheese and make round patties.

In a non-stick pan add oil at medium heat. then shallow fry them in hot oil. Let it fry both the side until it is golden brown.

Serve with any chutney.