Go Back

Khari Kaleji Three Ways

Course Breakfast Staples
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Kalyan Karmakar


  • 200 gram chicken liver (kaleji), roughly chopped
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 0.5 tsp crushed black pepper
  • 1 tsp dhana-jeera (coriander cumin) powder
  • 1 tsp ginger garlic paste

Optional Extras

  • 1 egg, fried in butter
  • 2 potatoes, peeled, cubed and fried
  • Soft pav
  • Parsi Style Kachubar


For the Kaleji

  • Heat the oil in a pan and add the finely chopped onions
  • Once the onions browns add the ginger-garlic paste and dhanajeera powder and stir for thirty seconds
  • Add the chicken liver and cook on high heat for about 5 minutes. You should not over cook the liver but if there are any blood specks inside then cook a bit more. Add salt too.

Three Ways of Serving

  • If you love your liver with potato, then cube the potato before you start and deep fry them until crispy. When the liver is cooked, add in the potatoes and stir only for 30 seconds - you want the potatoes to take in the masala of the liver but not get overcooked as you want them to retain the crunch.
  • Fry an egg sunny side up and serve it on top of the Kaleji just before serving
  • Slice some pav and put some of the liver (and potato if you like) inside. Add some kachubar as well to give it a tangy bite. Serve as an open sandwich or Mumbai-style as a meaty vada pav.
  • If you are a true blue Parsi you will do all three and add in both the potato as well as the eggs and then have it with the bread - take your pick.