Chorchori is a famous Bengali sidedish. Chorchori is neither a fry nor a curry. This particular side dish is characterized by the cut of ingredients (be it vegetables or animal protein). In Bengali cuisine, there are dishes such as Chorchori, Dalna, Ghonto, Jhol, Jhal, etc where the cuts of veggies are completely different. Being said that, potato chunks used in Chorchori will always be different from the same used in Jhal. In this post, I will be sharing the recipes of Bengali Mete Chorchori.
Mete stands for Liver which can be of Goat, lamb, etc or it can Chicken Liver. I prefer to use Mutton Liver while making Mete Chorchori. If you prefer, you may use Chicken Liver as well. The recipe varies family to family however, there a few things which are for sure consistent. Cut of Mete and Potato will always be small square-shaped while making Chorchori. We mostly do use Onion, garlic, and ginger while making this dish. this is to suppress the smell of Liver. I prefer using fresh liver while making this dish. This way the liver will not have an unwanted smell.
Are Mete Chorchori and Liver Curry or Liver fry the same?
The answer is “NO”. Chorchori is a dry side dish where water is added to make the dish mushy while the Liver curry is a typical curry cooked with the liver. On the other hand liver fry is a stir-fry cooked with the liver.
Who makes better Mete Chorchori; Me or Maa?
According to my father, the Mete Chorchori I make is better than what my mother cooks. This probably because Maa uses fewer spices while I prefer using spices a bit more while making this particular dish. You may skip Potato while making this dish. In fact, Maa does not use Potato. However, I prefer using potatoes. It makes the dish more palatable. This goes amazingly with steamed rice and even with Roti or Paratha.
This dish is what my father prefers to eat these days considering the low-calorie Liver is having. Baba loves mutton a lot however, he has restriction of not having mutton. Mete Chorchori just works fine for him as it gives him the mutton like flavor without compromising his health.
Here’s how I cook Mete Chorchori at Debjanir Rannaghar!
- Serves: 6 People
- Serving size: 100g
- Calories: 273
- Fat: 12.6g
- Saturated fat: 3.3g
- Carbohydrates: 20.9g
- Sugar: 3.2g
- Sodium: 73mg
- Fiber: 3.1g
- Protein: 19.3g
- Cholesterol: 234mg
- Mutton Liver: 500g
- Potato: 2 (Big)
- Tomato: 1
- Onion: 2
- Green Chilli: 2
- Ginger Paste: 1.5 Tbsp.
- Garlic Paste: 2 Tbsp.
- Mustard Oil: 3 Tbsp.
- Ghee: 1 Tbsp.
- Turmeric Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Sugar: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Asafoetida: ¼ Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Bay Leaf: 2
- Clove: 5-6
- Cinnamon Stick: 1"
- Green Cardamom: 2
- Black Cardamom: 1
- Javitri: 2 Strands
- Wash and cut Mutton Liver into small pieces (preferably small squares). You may refer to the picture for reference.
- Peel the skin and cut potatoes into small pieces (preferably small squares) as well. You may refer to the picture for reference.
- Finely chop Onion and chop Tomato as well.
- Slit the Green Chillies.
- Heat the oil and fry Potatoes after sprinkling little salt and turmeric powder.
- Once fried and crisp, strain the potato chunks from the oil.
- Now temper the same oil with Bay Leaves, Clove, Cinnamon Stick, Green Cardamom, Black Cardamom, and also Javitri.
- Add Asafoetida to the oil as well.
- Keep the flame on the lower side and cook until the spices emit aroma.
- At this point, add chopped onion and cook until the onions are properly fried.
- Add chopped tomatoes and also Ginger and garlic paste and cook till the oil separates from the mixture.
- Add a little salt to season the mixture.
- Now add Turmeric Powder, Red Chili Powder, Sugar, Cumin Powder and also Coriander Powder.
- Mix well and cook till the oil separates from the mixture.
- Check and add salt if needed.
- Add green chilies and mix well.
- Now add Mutton liver chunks and give it a mix.
- Cover the pan with a lid and keep the flame on the lower side.
- Cook for 5 minutes.
- Add potato chunks and after mixing with a spatula add 1 Cup boiling water to the mixture.
- Cover the pan and cook till the Liver is well cooked and potatoes soften.
- This will take around 10 minutes.
- Open the lid and cook on high flame to reduce the moisture completely.
- The dish should be a bit mushy which is a charter of Chorchori.
- Once done, add Bengali Garam Masala Powder followed by Ghee and mix lightly.
You may add Green peas if available.
I have used a lot of Ginger and Garlic in this recipe which is needed to suppress the aroma of Liver.
Instead of Mutton liver you may use chicken Liver as well.
Meat-based dishes from Debjanir Rannaghar!
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Mangshor Jhol (also known as Bengali light Mutton curry)
- Dak Bungalow Chicken Curry (Also known as Chicken Dak Bungalow)
- Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
- Chicken Chaap (Also known as Kolkata style chicken chaap)
- Hyderabadi Haleem (Also known as Mutton Haleem)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Bengali Desi Murgir Dum (Also known as Bengali Country Chicken Curry)
- Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
Have you tried the Bengali Mete Chorchori recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the authentic Bengali side dish cooked with mutton liver with potato, Mete Chochori for your Pinterest Board!