How to make KALEJI FRY - skk -

A popular Mumbai street food, it is tasty and filling too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken liver (kaleji), Oil (ऑइल)

Cuisine : Mumbai

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Yera Varuval Thandai Cigars Grilled Garlic Pepper Prawns Pulled Chicken Burger

KALEJI FRY - skk

KALEJI FRY - skk Recipe Card

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If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade. 
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for KALEJI FRY - skk Recipe

  • Chicken liver (kaleji) 200 grams

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Medium onions chopped 2

  • Green chillies chopped 2

  • Ginger-garlic paste 1 tablespoon

  • Medium tomatoes chopped 2

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Rec chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Pavs to serve

  • Ginger to cut into thin strips to serve

  • Fresh coriander sprigs to garnish

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds and sauté till their colour changes. Add onions, green chillies and ginger-garlic paste, mix well and saute till onions turn a light brown. Add tomatoes and salt, mix well and saute on medium heat till tomatoes turn pulpy.

Step 2

Add turmeric powder, red chilli powder and coriander powder and mix well. Add garam masala powder and mix. Add ¼ cup water, mix well and saute on medium heat till oil separates.

Step 3

Add chicken liver and coriander leaves and mix well. Cover and cook on medium heat for 15-20 minutes.

Step 4

Transfer kaleji fry onto a serving plate, garnish with ginger strips and coriander sprig. Serve hot with pavs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.