Pangra Sadeko (Nepali Spiced Chicken Gizzards)

Ingredients

• 250 g Chicken gizzards (cleaned)
• 1 stem Spring onions (for boiling)
• 2 slice Ginger (for boiling)
• 1 tbsp Salt (divided (mostly for boiling))
• 1 tbsp Turmeric powder (for boiling)
• 0.33 cup Onion (finely chopped)
• 0.25 cup Coriander (fresh, chopped)
• 5 tbsp Vegetable oil (for tempering)
• 3 tbsp Garlic (minced)
• 4 Green chili (sliced)
• 2 Dried red chili (whole or halved)
• 1 tbsp Kashmiri red chili powder
• 1 tbsp Cumin powder
• 2 Lemon (juiced)

Steps

1. 1

   In a pot, combine 250 grams of chicken gizzards, 1 stem of spring onions, 2 slices of ginger, 1 tablespoon of salt, and 1 tablespoon of turmeric powder. Cover with water and boil for 20 minutes until the gizzards are tender.

2. 2

   Drain the boiled gizzards and discard the spring onion and ginger slices. Transfer the gizzards to a large mixing bowl.

3. 3

   Add 1/3 cup of chopped onion and 1/4 cup of chopped fresh coriander to the bowl with the gizzards.

4. 4

   In a small pan, heat 5 tablespoons of vegetable oil over medium heat. Add 3 tablespoons of minced garlic, 4 sliced green chilies, and 2 dried red chilies. Fry until the garlic is golden and fragrant.

5. 5

   Remove the oil mixture from the heat and stir in 1 tablespoon of Kashmiri red chili powder and 1 tablespoon of cumin powder.

6. 6

   Pour the hot spiced oil over the gizzard mixture in the bowl.

7. 7

   Squeeze the juice of 2 lemons over the mixture.

8. 8

   Mix everything thoroughly until the gizzards are well coated with the spices and aromatics. Serve immediately.

Notes

Pangra Sadeko is a popular Nepali snack (khaja) often served with beaten rice (chiura) or as a side dish with drinks.

Nutrition per serving

• appetizer
• snack
• Nepali
• spicy
• chicken gizzards
• South Asian
• boiled