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A classic North Indian street food delicacy featuring goat offal (kidneys and testicles), stir-fried in a spicy, aromatic masala. This rich and savory dish is packed with bold flavors and best enjoyed hot with fresh naan or roti.
For 4 servings
Clean and Blanch the Offal
Prepare the Masala Base
A classic North Indian street food delicacy featuring goat offal (kidneys and testicles), stir-fried in a spicy, aromatic masala. This rich and savory dish is packed with bold flavors and best enjoyed hot with fresh naan or roti.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 330.52 calories per serving with 29.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Cook the Gurda Kapoora
Finish and Garnish
To make a gravy, add 1/2 cup of whisked yogurt or 1/2 cup of water/broth after frying the masala with the offal. Simmer for 5-7 minutes until the gravy thickens.
This recipe works well with other organ meats like lamb liver (kaleji) or chicken gizzards. Adjust cooking times accordingly as liver cooks much faster.
For an authentic street-food experience, cook this on a large, flat iron tawa. Use two metal spatulas to chop the meat and mix the masala on the tawa itself, creating the signature 'takatak' sound.
Organ meats are packed with high-quality protein, crucial for building and repairing tissues, supporting muscle mass, and ensuring proper bodily functions.
Gurda and Kapoora are exceptionally rich in Vitamin B12, essential for nerve health, DNA synthesis, and preventing anemia. They also provide other B vitamins like Riboflavin and Niacin.
This dish delivers a powerful dose of essential minerals like iron for oxygen transport, zinc for immune support, and selenium, a potent antioxidant that protects cells from damage.
A single serving of Gurda Kapoora Fry (approximately 1 cup or 220g) contains an estimated 400-450 calories. This can vary based on the amount of ghee used and the specific fat content of the meat.
It has both pros and cons. It's an excellent source of high-quality protein, vitamin B12, iron, and zinc. However, it is also high in cholesterol and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
The dish has a rich, savory, and slightly gamey flavor. The texture of the kidneys is firm, while the testicles are softer and more tender. The overall taste is dominated by the spicy, tangy, and aromatic masala it's cooked in.
The key is meticulous cleaning—removing all membranes and veins—followed by blanching in water with salt and turmeric. Some also recommend soaking the cleaned pieces in a solution of water and a tablespoon of vinegar for 15-20 minutes before blanching.
You can typically find fresh goat offal at specialty butcher shops, particularly Halal or ethnic meat markets that cater to South Asian or Middle Eastern communities. You may also find them from online meat suppliers.
Yes, you can substitute with lamb kidneys and testicles, or use other offal like lamb liver (kaleji) or chicken gizzards. Be sure to adjust the cooking times, as liver cooks much faster than kidneys or gizzards.
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