Plain Paratha with Kaleji (Liver) Masala

One of the first non- vegetarian dishes I learnt to cook after getting married, was kaleji masala. The first festival after our wedding was bakrid. It was only a couple of weeks since we were married, and hubby told me that this is a traditional dish made every Bakrid and is usually the first meal of the day.
A quick phone call to M-I-L and I learnt how to make this delicious dish.

 

 You will need:

 For the Paratha:

Whole wheat flour 2 cups
A pinch of salt
1 Tbspn oil/ghee/clarified butter
Water

For the Kaleji Masala:

Goat liver, cleaned and cut to bite sized pieces 1/2 kg
Onions 2, finely chopped
Ginger Garlic paste 1 tspn

Green paste being made

Chopped Corriander leaves 1 cup
Mint leaves 1 cup
Green chillies 4-5
Pepper corns 8-10
Salt to taste
Yogurt - 1 cup
Red chilli powder 1 tspn
Turmeric powder - 3/4th tspn
Oil 2 Tbspn

The method :

Parathas

Mix together the flour, water and salt, knead to form a soft, pliable dough. Keep aside for 20 minutes. Divide the dough into 15 portions. Using a rolling pin, roll out the portions into small thin rounds (roti). Spread a drop of oil on half the circle and fold it into a semi circle. Spread another drop of oil on half of the semi circle and fold it into a triangle.
Sprinkle a little flour on a plain surface and roll out the triangle evenly on all sides. Heat a pan and bake the paratha until it's evenly done on both sides. Little brown dots should form on both the sides. Apply a little oil while Baking. Serve hot with Kaleji masala

Masala

Marinate the goat liver with, salt, red chilli powder, yogurt, ginger garlic paste and turmeric powder for about about 2 hours.
Grind the green chillies, pepper corns,mint leaves and corriander leaves to form a paste. Keep aside.
 Heat oil in a pan and add the chopped onions. Stir until the onions start to brown. Now add the marinated liver to the pan. Cook until it starts to ooze oil. keep stirring in between. Now add the ground green paste, to the cooked meat. Cook on a low heat until all moisture is evaporated. Some more yogurt can be added if moisture is lost before the liver is cooked. Remember not to add water.

Plain paratha with Kaleji Masala