Kori Rotti With Chicken Liver (spicy Chicken Liver Fry)
Kori Rotti with Chicken Liver is a traditional dish from the Mangalurean Cuisine that is known for its bold flavors and spicy kick. This dish is a perfect combination of crispy rice wafers (rotti) and a fiery chicken liver fry, making it a popular choice for those who love spicy and flavorful food.
Ingredients
- 500g chicken liver, cleaned and cut into small pieces
- 3-4 kori rotti (crispy rice wafers)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 3-4 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté the onions until they turn golden brown.
- Add the ginger-garlic paste and green chilies, and sauté for a few minutes.
- Now, add the tomatoes and cook until they turn mushy.
- Add the chicken liver pieces, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 15-20 minutes on medium heat.
- Garnish with fresh coriander leaves and remove from heat.
- Break the kori rotti into bite-sized pieces and place them on a plate.
- Spoon the spicy chicken liver fry over the kori rotti and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Frying pan Spatula Chopping board Knife Plate
Tools
Stove Knife Cooking spoon
Serving suggestions
Serving Suggestions: Kori Rotti with Chicken Liver is best enjoyed hot and pairs well with a side of coconut chutney or a refreshing cucumber salad.
Tips & tricks
Tips: Adjust the spice levels according to your preference, and make sure to cook the chicken liver thoroughly to ensure it's safe to consume.
Cost
$10