Street style chicken liver Gizzard fry రోడ్ సైడ్ ఫేమస్ ప్ చికెన్ లివర్ గిజార్డ్ ఫ్రై Chef …

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Roadside Style Chicken Liver and Gizzard Fry: Chef Pavan Boda’s Recipe

Street food often holds a special place in the hearts (and stomachs) of food lovers everywhere. In Indian street food culture, dishes made from organ meats like chicken liver and gizzards are favorites, celebrated for their unique flavor and texture. One standout recipe comes from Chef Pavan Boda, who masterfully combines spices and techniques to create a truly appetizing dish. In this article, we’ll explore this delightful recipe for Roadside Style Chicken Liver and Gizzard Fry.

The Allure of the Dish

Chicken liver and gizzards are commonly found at roadside stalls, popular for their rich taste and economical price. Though often overlooked, these ingredients are high in protein and packed with essential vitamins. When prepared correctly, they can transform into a delightful morsel that leaves a lasting impression.

Ingredients

For the Marinade:

• 250 grams chicken liver
• 250 grams chicken gizzards
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Juice of 1 lemon

For frying:

• 4 tablespoons oil (preferably vegetable or mustard oil)
• 2 medium onions, thinly sliced
• 2-3 green chilies, slit (adjust to taste)
• Fresh coriander leaves for garnish

Instructions

Step 1: Marinating the Liver and Gizzards

1. Clean the Ingredients: Wash the chicken liver and gizzards thoroughly under running water. Ensure that any impurities are removed.
2. Marinate: In a mixing bowl, combine the chicken liver and gizzards with ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well and let it marinate for at least 30 minutes. For best results, marinate for 1-2 hours in the refrigerator.

Step 2: Cooking

1. Heating the Oil: In a heavy-bottomed pan or kadhai, heat the oil over medium heat until hot.
2. Frying Onions and Chilies: Add the sliced onions and green chilies to the oil. Sauté until the onions turn golden brown, releasing their sweetness.
3. Adding the Marinated Mixture: Carefully add the marinated chicken liver and gizzards to the hot oil. Undertake caution as oil might splatter due to moisture in the marinade.
4. Cooking: Stir and cook on medium heat, ensuring even cooking for about 15-20 minutes. The chicken liver should be cooked through, becoming tender, while the gizzards should be slightly crisp yet tender.

Step 3: Garnishing

• Once cooked, turn off the heat and garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve this delectable Chicken Liver and Gizzard Fry hot, accompanied by fluffy naan or steaming rice. It is also delicious paired with a tangy dipping sauce or fresh salad. For a true street-style experience, consider serving it in a small bowl or on a banana leaf, reminiscent of the vibrant roadside stalls.

Conclusion

Chef Pavan Boda’s Roadside Style Chicken Liver and Gizzard Fry is not only easy to prepare but embodies the essence of Indian street food. Its rich flavors paired with the tenderness of the meat create an unforgettable culinary experience. Whether you’re enjoying it at home or sharing it with friends, this dish is sure to transport you to the lively streets filled with aromatic stalls. Give this recipe a try, and savor the taste of authentic roadside cooking!