Thursday, March 20, 2014

Mint Chuntney Glazed Deep Fried Chicken Gizzard Recipe!!

Do you guys remember bhutuwa/bhuttan (deep fried goat/buff intestines and different parts of stomach)? Ah! it used to be one of my favorites. Unfortunately, I do not see grocery stores selling those here in the United States. I sometimes crave bhutuwa so much that I substitute it with chicken gizzard. Back home, my mother always accompanied yellow peas when making bhutuwa. That seriously was the best bhutuwa I have ever tasted. Anyways, the substitute works and tastes equally good. Here you go guys enjoy this crispy delish :) 


Good Luck :)













Prep time: 10min(s) Cook time: 30min(s) Total time: 40min(s) 

Things you will need:

  • Gizzard (1 packet or 2lbs, boiled and cut in 1 inch sizes)
  • Yellow peas (2 cups, soaked overnight and washed thoroughly)
  • Serrano Pepper (1-2, finely chopped)
  • Onion (1 medium sized, finely chopped)
  • Cumin Seeds (1 tea spoon)
  • Fennel Seeds (1 tea spoon)
  • Oil (1/2 cup)
  • Cumin-Coriander Powder (1 table spoon)
  • Meat Masala (1 table spoon)
  • Turmeric Powder (1 tea spoon)
  • Salt (according to taste)
  • Red Chili Powder (1/2 table spoon)
  • Ginger-Garlic Paste (1 table spoon)
For Mint Chutney (Things you will need and directions):
  • Tomatoes (2 medium sized, boiled and peeled)
  • Garlic cloves (2)
  • Fresh mint leaves (3 table spoons)
  • Salt (according to taste)
  • Lime juice (1 table spoon)
  • Serrano Pepper (1)
  • Blend everything. Mint Chutney is ready.
Directions for Gizzard:
  1. Heat oil and fry cumin seeds, fennel seeds, onion and serrano pepper until golden brown.
  2. Add yellow peas, boiled gizzard and all of the above mentioned ingredients.
  3. Fry until red and crispy.
Serve:
  • On a serving plate add desired quantity of gizzard fry and drizzle mint chutney on top.
  • Enjoy with rice or flattened rice.

No comments:

Post a Comment