Id is an occasion to celebrate. Many mouth-watering dishes are
prepared on Id-ul-Adha, the second most important Muslim festival.
Though biryani and other meat-based dishes are prepared on Id-ul-
Adha or Bakrid, traditional Hyderabadi homes do not miss the Kaleji
Kabab (grilled liver) and Rogni Roti. It has been a long tradition to
prepare Kaleji Kabab and Rogni Roti and offer Fateha to Prophet
Abraham (Hazrat Ibrahim). This special Id dish is consumed after the
Id congregational prayers.
1 kg whole atta
1 cup milk
1/2 cup pure ghee
Pinch of salt
1/2 teaspoon elaichi powder
Method: Mix all these in the atta. Then mix milk and ghee and knead
the entire atta to make a dough. The dough should be formed after a
well kneading. The ingredients should be mixed well. cover with a wet
cloth. Keep it aside for 40 minutes at least.
Cut whole lamb liver into one inch cubes. Mix one table spoon of
garlic paste and one table spoon of red chilli powder. Salt as required.
After mixing, take one table spoon of olive oil. Marinate the entire liver
in olive oil. Keep it in a cool place for two hours.
Now prepare the rotis.
Make small balls with the dough, just bigger than a lemon. Roll out
into round rotis. They should at least 1/8 to 1/4 inch in thickness. Now
heat the tawa. Put the rotis on the heated tawa. Using a cloth ball, rotate
the rotis in clock-wise motion. After some time, turn the rotis and
continue the process until they are done.
Remove them and put them in a plate and apply liberal quantity of pure
ghee on the rotis. Make sure the ghee is applied only one side.
Light a charcoal fire. Allow the charcoal to burn until a white ash is
formed on the charcoal. Tread the liver cubes on a kabab stick or rod.
Put it on the fire, at least four inches above the fire. Keep on rolling the
stick for an even cooking of the liver. Check the liver if it is cooked by
a fine sharp knife point. The juice should run clean. The liver is done.
Serve the rotis with liver cubes on the top. Accompany it with spring
onion, lemon and mint leaves.
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