A classic Bengali delicacy featuring tender mutton liver pieces cooked with potatoes in a rich, spicy, and semi-dry gravy. This robust and flavorful dish is a favorite in Bengali households, best enjoyed with steamed rice.
A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
Iron-boosting Mete Chorchori with soft rutis - perfectly spiced, energy-giving comfort food!
This bengali dish is perfect for dinner. With 780.3 calories and 48.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs Green Cardamom (Lightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
0.5 tsp Sugar (Helps balance the flavors)
1.5 tsp Salt (Adjust to taste)
1 cup Water (Hot)
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Liver and Potatoes
Clean the mutton liver thoroughly under cold running water. Remove any membranes or sinew.
Cut the liver into 1-inch bite-sized pieces, pat them completely dry with paper towels, and set aside.
Peel the potatoes and cut them into 1-inch cubes, similar in size to the liver pieces.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is pungent and lightly smoking. This step is crucial for authentic Bengali flavor.
Carefully add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp on the edges.
Using a slotted spoon, remove the fried potatoes and set them aside on a plate.
3
Sauté Aromatics and Spices
In the same oil, lower the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger and garlic paste and cook for 2 minutes, stirring continuously, until the raw smell disappears.
Add the chopped tomatoes, slit green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and sugar. Mix well.
Cook this masala mixture for 6-8 minutes, stirring frequently, until the tomatoes break down and oil begins to separate at the edges.
4
Cook the Liver and Potatoes
Increase the heat to high and add the mutton liver pieces to the pan. Sauté for 5-7 minutes, stirring constantly, to sear the liver on all sides. This locks in the juices.
Return the fried potatoes to the pan. Add 1 cup of hot water and stir everything together gently.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the liver is tender and cooked through. Avoid overcooking.
Stir once or twice during simmering to prevent it from sticking to the bottom.
5
Finish and Garnish
Uncover the pan and check if the liver is cooked. It should be firm but not rubbery.
Sprinkle the garam masala powder and add the ghee. Stir gently to combine.
Cook for another minute without the lid to let the flavors meld.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
214cal
8gprotein
44gcarbs
3gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
Quickly flip it to cook the other side on the flame for just a couple of seconds.
Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
Repeat the rolling and cooking process for all the remaining dough balls.
For extra flavor, you can brush the hot rutis with a little ghee.
Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
