Nepali Pangra

Introduction to Nepali Pangra

Pangra is a traditional Nepalese delicacy often made from chicken gizzards. It holds a special place in Nepali cuisine due to its rich texture and a bold mix of spices. This dish is a staple in many Nepali households and is enjoyed as a side dish or a hearty snack, often enjoyed with drinks. Not only is Pangra a delight to the taste buds, but it also represents the culinary traditions of Nepal which embrace the use of every part of an ingredient, reflecting values of sustainability and resourcefulness that are deeply embedded in Nepali culture.

Traditionally, Pangra is served during special occasions or gatherings. The dish embodies a flavorful blend of Himalayan spices, making it a popular choice among meat lovers who are fond of spicy and savory experiences. In this recipe, we will guide you through the steps to prepare an authentic Nepali Pangra at home, ensuring you capture the true essence of Nepalese flavors.

Ingredients for Nepali Pangra

• Chicken gizzards (500 grams)
• Onions (2 medium, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Tomatoes (2 large, diced)
• Green chillies (2, sliced)
• Cumin seeds (1 teaspoon)
• Coriander powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)
• Vegetable oil (2 tablespoons)
• Coriander leaves (for garnish)
• Lemon wedges (for serving)

Preparation Steps

Step 1: Cleaning the Gizzards

Begin by thoroughly cleaning the chicken gizzards. In Nepal, this part of the preparation is crucial as gizzards tend to carry more impurities compared to other meats. Rinse them under cold water, ensuring all grit and membrane are removed. To soften their texture, you can soak them in salted water for approximately 30 minutes.

Step 2: Marinating the Gizzards

After cleaning, marinate the gizzards using a mixture of garlic, ginger, turmeric powder, coriander powder, and salt. Allow them to marinate for at least 30 minutes to ensure that they absorb the flavors well.

Cooking Process

Step 3: Sautéing the Base

In a heavy-bottomed pan or a pressure cooker, heat oil over medium heat. Add cumin seeds and let them crackle. Follow this by adding the chopped onions and sauté until they become golden brown. Next, add the minced garlic and grated ginger and continue to sauté until the raw smell dissipates.

Step 4: Cooking the Gizzards

Once the base is ready, add the marinated gizzards and cook them on a high flame for about 5 minutes, stirring occasionally. Add the diced tomatoes and cook until they break down and blend with the masala. Incorporate the chili powder and adjust salt as necessary. If using a pressure cooker, cover and cook the mixture for around 15 minutes or until the gizzards are tender. If using a pan, cover and simmer at low heat for approximately 30 minutes, checking occasionally for doneness.

Step 5: Final Touches

Once cooked, sprinkle garam masala on top and stir well to integrate it with the dish. Finally, add sliced green chillies and chopped coriander leaves for garnish. Squeeze lemon juice over the dish just before serving for a zesty finish.

How to Serve and Enjoy Nepali Pangra

Nepali Pangra is best enjoyed fresh and hot, right out of the pan. Serve it as a side dish alongside warm boiled rice or traditional Nepali bread, such as sel roti or flatbreads like roti or chapati. This dish pairs wonderfully with a tart achar (pickle) on the side, which complements the rich, spicy flavors of the gizzards. If you prefer, Pangra can also be served as an appetizer or snack, accompanied by a glass of raksi—a traditional Nepalese alcoholic beverage made from millet or rice. Make sure to set a cooking timer as necessary to ensure perfect timing while preparing this delightful dish.