Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
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).)

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Gurda Kaleji Fry with Roti - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Organ Meats (15-20 minutes)
- Clean the kaleji (liver): Rinse under cold running water, remove any membranes, and cut into 1-inch cubes. Pat thoroughly dry with paper towels.
- Clean the gurda (kidneys): Slice each kidney in half lengthwise. Using a small, sharp knife, carefully cut out and discard the white fatty core and veins.
- Cut the cleaned kidney pieces into bite-sized chunks. Place them in a bowl with water to cover and add 1 tbsp of white vinegar. Let them soak for 15 minutes to eliminate any strong odor.
- Drain the kidneys, rinse them well under cold water, and pat completely dry with paper towels. Ensuring both liver and kidneys are dry is crucial for a good sear.
2
Build the Masala Base (12-15 minutes)
- Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
- Add the finely chopped onions and sauté for 7-9 minutes, stirring frequently, until they are deep golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- Add the finely chopped tomatoes and cook for 5-7 minutes, mashing them with your spoon, until they turn soft and the oil begins to separate from the masala.
3
Toast the Spices (1 minute)
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the pan.
- Stir continuously for about 60 seconds until the spices are fragrant. If the masala seems too dry, add a splash of water to prevent burning.
4
Cook the Gurda and Kaleji (12-15 minutes)
- Increase the heat to medium-high. Add the prepared gurda (kidney) pieces and salt. Mix well to coat the kidneys in the masala.
- Sauté for 5-6 minutes until the kidneys firm up and are partially cooked.
- Now, add the kaleji (liver) pieces to the pan. Stir gently to combine, being careful not to break the tender liver pieces.
- Continue to cook, stirring occasionally, for another 7-9 minutes, or until the liver is cooked through but still tender. To check, cut a piece in half; it should not be pink inside.
5
Garnish and Serve (2 minutes)
- Sprinkle the garam masala over the dish and give it a final stir.
- Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
- Let it rest for 2-3 minutes before serving hot with roti, naan, or paratha.

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.

Gurda Kaleji Fry with Roti

Nutrition per Serving

Recipes in this Meal

1. Gurda Kaleji Fry

Ingredients

2. Roti

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About Gurda Kaleji Fry with Roti

Instructions

Ingredients

Instructions