Chicken tawa is a mild, subtle taste of Indian cuisine. Try this recipe for a tawa fry and watch it fly off the shelves!
Chicken liver tawa fry is one of the most popular lunch time snack food in India. We all love it because it’s nutritious and easy to make. All you need is, egg, chicken livers, salt, pepper, methi, haldi and oil. I have added some gravy to it which is very nutritious and makes it more nutritious. I have added garlic and ginger too but you can skip it if you don’t like it.
It is a technique of cooking that involves cooking in hot oil and stir frying. The way it is cooked is by placing the chicken livers in a pan with some oil, then frying until the livers turn brown. It is then said to be cooked well when it does not have any traces of the oil left.
Chicken liver fry, also known as tawa fry, is the easiest and simplest non-vegetarian meal you can prepare. This is my favorite little beginning, which I am now preparing for myself. My mother used to make this for me when I was a kid. For me, it serves as an appetizer before lunch on weekends or anytime chicken is being prepared for a dinner.
Time to prepare: 5 minutes
Time to cook: 10 minutes
Cuisine: Traditional home cooking
- 3 chicken livers
- 1 tbsp. oil
- 1/2 teaspoon chili powder
- a pinch of turmeric powder (optional)
- a pinch of salt (to taste)
- First, thoroughly wash and drain the chicken liver.
- I sometimes put a few hearts as well (optional). In this recipe, I also added a couple hearts, although they are entirely optional.
- Remove any strings or white tissue adhering to the liver.
- Cut through the fatty tissue that surrounds the heart. Remove the blood clots by rinsing with water. Clean it up and set it away.
- Place a pan or tawa on the stovetop and heat it up. When the oil is hot, add the chicken liver and cook it. Because of the water content of the liver, oil may splatter on you when frying.
- Stir cook till the color changes. Allow it to cook for 3 to 4 minutes. As you can see from the image. It cooks quickly and efficiently.
- If the liver clings to the pan after all the liquid has been absorbed, pour 1 tsp oil over it while it’s frying.
- Add the chilli powder and salt after a few minutes. On a low heat, thoroughly combine the ingredients.
- Stir carefully to ensure that the spices are evenly distributed throughout the liver.
- It should be roasted thoroughly in the tawa over a medium low heat until a dark roasted color appears. It will take about 3 minutes. Turn the heat off.
- Serve with coriander leaves, onion rings, and a squeeze of lemon juice, if desired. Serve immediately.
- Drizzle some oil in between to prevent the liver from drying out and sticking to the pan.
- Reduce the amount of chilli powder to your liking.
- If you don’t want the oil to sputter when frying the liver, don’t add it at the start of the cooking process. Cook the liver directly on the tawa/kadai until the water has been absorbed. Then add the oil; it will no longer sputter.
- When chilli powder is added, the heat from its smoke may be felt. So be cautious. It causes everyone in the vicinity of the kitchen to cough.
Chicken liver is a liver-based dish from India’s Punjab region, where it is made by frying slices of chicken liver in a tawa—a traditional flat iron griddle—usually with spices like cumin, coriander, turmeric, and asafoetida. These spices impart a unique taste to the dish, which is often served with rice.. Read more about chicken liver varuval and let us know what you think.
Frequently Asked Questions
Why do you put flour on liver before frying?
To make it crispy.
Should you soak chicken livers in milk before frying?
Yes, you should soak your chicken livers in milk before frying them. This will help the flavor of the meat come out more and it will also help to keep the liver from becoming too dry.
How do you know when chicken liver is cooked?
Chicken liver is cooked when it turns from a translucent white to a bright pink.