Tender pieces of mutton liver cooked in a spicy, thick masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is quick to make and pairs perfectly with roti or naan.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
431cal
39gprotein
17gcarbs
24g
Ingredients
500 g Mutton Liver (Cleaned and cut into 1-inch pieces)
A classic Maharashtrian flatbread, known for its soft texture and delicate layers. This folded chapati, made with whole wheat flour, is perfect for scooping up curries and dals, making it a beloved everyday staple.
Iron-boosting Kaleji Masala Fry with layered poli – perfectly spiced and homestyle comfort food.
This maharashtrian dish is perfect for lunch. With 752.4300000000001 calories and 46.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Cumin Powder
0.75 tsp Garam Masala
1 tsp Salt (Divided, or to taste)
2 pcs Green Chili (Slit lengthwise)
1 inch Ginger (Peeled and julienned)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Marinate the Liver
Thoroughly clean the mutton liver pieces under cold running water and pat them dry with paper towels.
In a medium bowl, combine the liver pieces, curd, ginger-garlic paste, turmeric powder, and 1/2 teaspoon of salt.
Mix well to ensure each piece is evenly coated. Cover and let it marinate for at least 20-30 minutes at room temperature.
2
Sauté Aromatics and Spices
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 7-8 minutes until they become soft and light golden brown.
Add the red chili powder, coriander powder, and cumin powder. Sauté for 30-40 seconds until the spices are fragrant.
3
Cook the Masala and Liver
Stir in the tomato puree and the remaining 1/2 teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
Increase the heat to medium-high, add the marinated liver pieces along with the marinade to the pan.
Stir-fry for 3-4 minutes, searing the liver on all sides to lock in the juices.
4
Simmer to Perfection
Reduce the heat to low, cover the pan with a lid, and let the liver cook for 10-12 minutes.
Stir once or twice in between to prevent sticking. The liver will cook in its own juices and the masala.
Check for doneness by cutting a piece; it should be cooked through but still moist and tender inside. Do not overcook.
5
Garnish and Serve
Uncover the pan, add the garam masala, slit green chilies, and julienned ginger.
Increase the heat to medium and stir-fry for 1-2 minutes until the masala is thick and coats the liver pieces well.
Turn off the heat. Squeeze in the fresh lemon juice and sprinkle with chopped coriander leaves.
Gently mix and serve immediately with hot roti, naan, or paratha.
322cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
1 cup Lukewarm Water (Adjust as needed)
1 tbsp Oil (For kneading into the dough)
3 tbsp Ghee (For layering and cooking. Use oil for a vegan version.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while kneading. Continue to knead for 8-10 minutes to form a soft, smooth, and pliable dough that is 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 soft polis.
2
Divide and Fold
After resting, knead the dough for another minute. Divide it into 8 equal-sized portions and roll them into smooth balls.
Take one ball and dust it with dry atta. Roll it into a thin circle (like a puri), about 4 inches in diameter.
Smear about 1/2 tsp of ghee (or oil) evenly over the surface. Sprinkle a pinch of dry atta on top.
Fold the circle in half to form a semi-circle. Again, apply a little ghee and sprinkle some atta on the folded surface.
Fold the semi-circle one more time to form a triangle.
3
Roll the Poli
Lightly dust the triangle with dry atta.
Gently roll it out into a larger triangle, about 6-7 inches on each side. Roll evenly from the center outwards, being careful not to apply too much pressure to preserve the layers inside.
4
Cook the Poli
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Carefully place the rolled poli on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
Flip the poli and cook the other side for about 45-60 seconds, until light brown spots appear.
Flip it again. Using a flat spatula, gently press the edges and puffed-up parts of the poli. This will help it puff up completely.
Drizzle a little ghee on top, flip, and cook for another 15 seconds. Repeat on the other side.
Remove the cooked poli from the tawa when both sides have golden-brown spots.
5
Repeat and Serve
Place the cooked poli in a casserole or a container lined with a clean kitchen towel to keep it soft.
Repeat the folding, rolling, and cooking process for the remaining dough balls.
Serve Ghadichi Poli hot with dal, vegetable curries, or pickle.
