Kaleji Kebab
Equipment
- Pan
- Grinding stone
- Food processor
- Mincer
- Bowl
- Kadhai
- Deep Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Liver trimmed
- 50 g Natural (plain) yoghurt (1/3 cup), whisked
- 1 teaspoon Chilli powder or to taste
- 2 Onions chopped
- 1 Ginger 5-cm / 2-inch piece fresh, peeled, and ground
- Asafoetida pinch of ground
- 2 Green chillies de-seeded and chopped
- 1 teaspoon Ginger ground
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander ground
- 50 g Coriander (Cilantro) leaves (1 cup) chopped
- 2 tablespoons Rice flour
- 150 g Ghee or Vegetable oil (2/3 cup), for deep-frying
- Salt
Instructions
- Cut the liver into 2.5-cm / 1-inch pieces.
- Cook the liver in a pan of 250ml / 8fl oz (1 cup) boiling water for about 6 minutes. Add the whisked yoghurt, chilli powder, onions, fresh ginger, asafoetida, chillies and ground ginger and cook for a few more minutes until the liver is tender and dry.
- Remove the liver from the pan, place it on a grinding stone and grind it to a fine paste. Alternatively, use a food processor or mincer.
- Transfer the ground liver to a bowl and add the garam masala, both corianders, and the rice flour. Season with salt and mix to combine. Divide the mixture into 15-20 equal portions and roll into koftas.
- Heat the ghee or oil for deep-frying in a kadhai or deep pan to 180‘C / 350‘F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully lower the koftas into the hot oil and deep-fry for 5 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Calories: 2220kcalCarbohydrates: 65gProtein: 109gFat: 170gSaturated Fat: 100gTrans Fat: 1gCholesterol: 1766mgSodium: 737mgPotassium: 2312mgFiber: 10gSugar: 15gVitamin A: 88518IUVitamin C: 48mgCalcium: 179mgIron: 26mg
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