Katakat Recipe | Taka Tak Recipe || How to Make Katakat with step-by-step photos
Taka tak or Katakat is a delicious, spiced, and relish offal dish. Katakat or taka
tak is a special meat dish popular throughout Pakistan. It is a dish originating
from Karachi, Pakistan. This is also called street food.
Kata-kat is a traditional dish made with a combination of
different meat parts, typically offal, such as kidneys, brain, testicles,
hearts, liver, and lungs. The meat is combined with various spices such as
coriander, ginger, chilis, and garam masala, along with tomatoes and onions. It
is then cooked on a griddle and served with paratha or roti bread on the side.
The
dish's name is an onomatopoeia from the sound of the two sharp blades that hit
the griddle as they cut up the meat. It is still an open question whether the
correct name is kata-kat or taka-tak. Kata Kat uses a flatter version of Karahi
as a griddle and two flat, short-handled Karahi spatulas or implements resembling
Putty knives as cutting and stir-frying devices.
But here I brought some changes in cooking kata ka. I used a simple pan along with 2 wooden flat spoons, which helped to chop organs into tiny pieces; I did not use any griddle or any specific pan or pot, so this dish could be prepared in a regular pot or pan.
But if you want to have some fun
or desire, you can use an ample griddle with a sharp blade cutter, which will help in
chopping. By the way, you can also check out my other offal recipes
on the blog: gurda masala,kaleji bun, mutton magaz
masala,bhuni
kaleji masala,bhuni
kaleji mixed.
Rinse and chop the organs.
Take all the ingredients and prepare them all.
Heat up the water by adding ginger and garlic paste. Then put the brains into the water and cook them for 5-7 minutes.
Drain the brains into a colander.
Whisk the yogurt
Prepare ginger garlic water, which is very easy to make:ke in 2-3 glasses
of water, mix 2 tbsp ginger garlic paste, mix up well, and set aside.
Take a pot/pan and transfer hearts and kidneys to the pot, then
pour as much ginger and garlic water as they are sinking in the water.
Bring it to a boil first, then reduce the heat to medium and
cover the lid. Cook organs until water has evaporated.
Once the water dries out, add chopped onion and tomatoes to
the pan; mix up well and then add the remaining ginger-garlic water.
Bring it to a boil, then again cover the lid and let it cook
with tomato and onion.
Until the water dries out
Now add powdered spices to the mixture.
Stir to mix up the spices on low flame. Then start crushing with the help of a flattened spoon.
Once they are crushed enough
Then pour beaten yogurt into the kata kat along with green chil. Mix them together. Constantly keep crushing until everything is well combined.
Now add ghee or butter to the mixture; stir to mix well. Then put the boiled brain into the pan.
Once again, start
crushing the brain with the other crushed ingredients. Keep the flame low-medium. Add chopped and grated ginger and coriander leaves at the end;d sprinkle some gamasala. Again mix them up.
Katakat is ready
Transfer to the serving plate or bowl.
