Mutton Kaleji Pakora Recipe: A Crispy & Flavorful Delight

Mutton Kaleji Pakora, a vibrant and flavorful dish from the heart of Pakistani and Indian cuisine, offers a tantalizing blend of tender mutton liver, aromatic spices, and a crispy, golden-brown batter. This beloved street food favorite is surprisingly easy to recreate at home, delivering a delicious and satisfying experience that's perfect for a casual meal or a festive gathering. The rich, savory taste of the mutton kaleji is beautifully complemented by the crunchy exterior of the pakora, creating a delightful textural contrast that will leave you wanting more.

The unique combination of spices used in this recipe creates a depth of flavor that sets it apart. From the warming notes of ginger and garlic to the fiery kick of green chilies, each ingredient contributes to the overall culinary masterpiece. Ready to dive into the deliciousness? Let's get started with our step-by-step guide on how to make the perfect Mutton Kaleji Pakora.

Tools Needed

  • Steamer
  • Pan

Ingredients

  • Goat liver: 1 kg
  • White vinegar
  • Salt
  • Water
  • Ginger: 1 tablespoon
  • Garlic: 2 tablespoons
  • Chili flakes
  • Chaat masala powder: 1 tablespoon
  • Black pepper powder: 1/2 tablespoon
  • Lemon juice
  • Rice flour: 3-4 tablespoons
  • Refined oil
  • Coriander
  • Chillies
  • Curd
  • Onion

Step-by-Step Instructions

Step 1. Prepare the Mutton Kaleji

  • Clean the goat liver thoroughly. Marinate it with white vinegar, salt, and water for 5 minutes. Drain the water.
  • Steam the marinated liver for 40 minutes to 1 hour.
  • Once cooled, mix the steamed liver with ginger, garlic, chili flakes, chaat masala powder, black pepper powder, salt, and lemon juice.
Clean the goat liver thoroughly. Marinate it with white vinegar, salt, and water for 5 minutes. Drain the water.Steam the marinated liver for 40 minutes to 1 hour.Once cooled, mix the steamed liver with ginger, garlic, chili flakes, chaat masala powder, black pepper powder, salt, and lemon juice.
Prepare the Mutton Kaleji

Step 2. Make the Pakora Batter

  • Add rice flour and a little refined oil to the mixture and mix well to create a slightly sticky consistency.
Add rice flour and a little refined oil to the mixture and mix well to create a slightly sticky consistency.
Make the Pakora Batter

Step 3. Fry the Pakoras

  • Heat refined oil in a pan.
  • Fry the liver mixture in batches until lightly brownish and crispy, about 3-4 minutes per batch.
Heat refined oil in a pan.Fry the liver mixture in batches until lightly brownish and crispy, about 3-4 minutes per batch.
Fry the Pakoras

Step 4. Serve and Enjoy

  • Serve hot with homemade chutney (coriander, chillies, lemon, curd, and salt).
Serve hot with homemade chutney (coriander, chillies, lemon, curd, and salt).
Serve and Enjoy

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas

Tips

  • Use goat liver for best results; chicken liver may not yield the same texture.
  • Don't overcook the liver; it should be tender and juicy inside.
  • Fry the pakoras in hot oil to ensure a crispy exterior.

Nutrition

  • N/A

FAQs

1. Can I use frozen mutton liver for this recipe?

Yes, but make sure to thaw it completely and pat it dry before marinating and cooking. This helps ensure a crispy exterior.

2. What can I serve Mutton Kaleji Pakora with?

These pakoras are delicious with a variety of accompaniments, including mint chutney, tamarind chutney, and roti or naan bread. A simple salad also adds a nice contrast.


With its irresistible blend of crispy texture and savory flavor, Mutton Kaleji Pakora is a dish that's sure to impress. This recipe is a testament to the simple yet profound satisfaction of well-executed home cooking. Enjoy the delicious results and share this delightful treat with your loved ones!