
Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.
Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break,
I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.
I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.
WHAT IS TAWA KALEJI?
Beef /Mutton liver or tawa kaleji masala is a traditional dish popular street food in Lahore that is cooked on a cast iron tawa combined with other offals. It’s the first dish usually prepared in every Pakistani home on Eid ul Azha or the Festival of Sacrifice because it’s a quick and easy stir fry that tastes delicious especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver too.
CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?
Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."
Recipe Notes:
- To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
- Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
- Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
- To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
- In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area.e
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How To Make Tawa Kaleji?
To make soft and tender kaleji (liver), start by cleaning the membrane on the liver. Removing this membrane is essential to ensure tenderness.
After cleaning, soak the liver in a mixture of vinegar and salt water for 15 minutes. This process will help eliminate blood and any unpleasant odors from the liver.
In the second step, add lemon juice and homemade kaleji masala powder to taste, and mix well until fully incorporated. Allow the mixture to rest for 4 to 6 hours.
Note: Do not add salt during the marination step.
To make tawa kaleji is essential to use an iron skillet griddle(tawa) first heat the tawa and add ghee let it heat up then add chopped ginger and garlic paste
Allow it to fry for a minute then add marinated kaleji and begin to fry with ginger garlic paste on medium-low flame
Don't cook kaleji on high heat as it will remain uncooked and become dark from the crust. keep stirring the kaleji until changes its color
When the water dries out next add chopped fresh coriander and stir well then put it on the lid for 10 minutes over low flame this way will keep the liver soft and juicy
After removing the lid stir a little then add tomato paste, chaat masala powder, and add salt at this stage
Keep mixing by adding some chopped green chilies and fresh
coriander and continuously stirring until the gravy gets thick
Now tawa kaleji is ready to serve
Transfer to the serving plate or bowl
Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.
Tawa Kaleji is a traditional, highly favored Pakistani street food, Beef /Mutton liver or tawa kaleji masala is a traditional dish popular street food
Ingredients:
- 500g, beef liver
- 2-3 tbsp, homemade tawa kaleji masala
- 2 tbsp, lemon juice
- 1 tbsp, chopped ginger garlic
- 150g, ghee
- 2-3 pcs, chopped green chillies
- 1/2 bunch. coriander leaves
How To Make Tawa Kaleji?
Clean and marinated Kaleji:
To make soft and tender kaleji (liver), start by cleaning
the membrane on the liver. Removing this membrane is essential to ensure
tenderness. After cleaning, soak the liver in a mixture of vinegar and salt
water for 15 minutes. This process will help eliminate blood and any unpleasant
odors from the liver.
In the second step, add lemon juice and homemade kaleji
masala powder to taste, and mix well until fully incorporated. Allow the
mixture to rest for 4 to 6 hours.
Note: Do not add salt during the marination step.
Cooking Kaleji on tawa:
To make tawa kaleji is essential to use an iron skillet
griddle(tawa) first heat the tawa and add ghee let it heat up then add chopped
ginger and garlic paste allow it to fry for a minute then add marinated kaleji
and begin to fry with ginger garlic paste on medium-low flame
don't cook kaleji on high heat as it will remain uncooked
and become dark from the crust. keep stirring the kaleji until changes its
color and the water dries out next add chopped fresh coriander and stir well
then put it on the lid for 10 minutes over low flame this way will keep the
liver soft and juicy
After removing the lid stir a little then add tomato paste,
chaat masala powder, and add salt at this stage
Keep mixing by adding some chopped green chilies and fresh
coriander and continuously stirring until the gravy gets thick
Now tawa kaleji is ready to serve, transfer
to the serving plate or bowl
Serving tips:
Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.
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