Tender chicken livers pan-fried with caramelized onions, fragrant spices, and a hint of tomato. This quick and flavorful dish, also known as Kaleji Fry, is a perfect appetizer or side, packed with rich, savory notes and ready in under 30 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
315cal
26gprotein
13gcarbs
19g
Ingredients
500 g Chicken Liver (Cleaned and cut into 1-inch pieces)
300 g Onion (About 2 medium, finely chopped)
150 g Tomato (About 1 large, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil (Or any neutral oil)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Iron-boosting chicken liver fry with soft rotis – a perfectly spiced, energy-giving meal that's quick to make!
This assamese dish is perfect for lunch. With 562.92 calories and 34.89000000000001g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
0.5 tsp Cumin Powder
0.75 tsp Garam Masala
1 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water (As needed)
Instructions
1
Prepare and Marinate the Liver
Thoroughly rinse the chicken liver under cold water. Carefully trim off any membranes, sinew, or greenish bile spots, as they can be bitter. Pat dry with paper towels.
Cut the liver into uniform, bite-sized pieces (about 1-inch).
In a mixing bowl, combine the liver pieces with turmeric powder, half of the red chili powder (0.5 tsp), and a pinch of salt. Mix well to coat evenly. Set aside to marinate for 15 minutes.
2
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This caramelization is key to the dish's flavor.
Add the slit green chilies and ginger-garlic paste. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring and mashing with your spoon, until they break down and become pulpy.
Add the remaining red chili powder (0.5 tsp), coriander powder, cumin powder, and the rest of the salt. Stir well.
Cook the masala for 2-3 minutes, adding a splash of water if it starts to stick. Continue cooking until the spices are fragrant and you see oil separating from the edges of the masala.
4
Cook the Chicken Liver
Add the marinated chicken liver to the pan. Gently stir to coat the pieces with the masala.
Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally. The liver will release some moisture.
To check for doneness, cut a piece in half; it should be cooked through with no pink inside. Be careful not to overcook, as it will become tough.
5
Garnish and Serve
Once the liver is cooked and the masala is thick and clinging to the pieces, sprinkle with garam masala and drizzle with fresh lemon juice. Give it a final gentle stir.
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot as an appetizer or as a side dish with roti, naan, or rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
