You are here

Liver Aleti Paleti

Ingredients
  Onions 2 Small
  Chicken livers 28
  Gizzards 10
  Potatoes 250 Gram
  Onions 200 Gram
  Tomatoes 200 Gram
  Jaggery 25 Gram
  Kashmiri red chillies 13
  Garam masala 2 Tablespoon
  Chopped onion 2 Small
  Ginger garlic paste 1 Tablespoon
  Salt To Taste
  Ghee 1 Tablespoon
Directions

1. Grind the masala in vinegar. Clean and skin the gizzards, wash and cut into small pieces. Apply salt and set aside. Clean the livers and cut each into two pieces. Wash, salt and set aside.
2. Cook the gizzards in a pressure cooker with two cups of water till soft. Drain the gizzards.
3. Heat half a cup of ghee in a pan and put in the masala and cook over a medium flame for five minutes. Add the cooked gizzards and one cup of water and allow to simmer for 10 minutes. Add the crushed jaggery, shake the pan from side to side and remove from the heat.
4. Place one cup ghee in a kadhai and lightly fry the salted livers in small batches till cooked and drop them in the gizzard gravy.
5. Cut onions, potatoes and tomatoes into thick rings. Wash, salt and deep fry the first two. Lay out the gizzard and liver gravy in a flat dish and top with golden fried potato rounds, onion rings and tomato slices.

Recipe Summary

Cuisine: 
Asian
Servings: 
8

Rate It

Your rating: None
4.07143
Average: 4.1 (21 votes)