For a long time, I thought pangra was bones found on the neck. However, Pangra or gizzard is a tough muscles found in the digestive tract of a chicken to grind up the foods that the bird eats. Thus, chicken gizzards are good source of protein. 83% of the calories from each serving contains protein. However, the remaining 17% is fat thus, they are also high in cholesterol. Thus, they should be only cooked occasionally.
Pangra or gizzard is a delicancy in many countries, including Nepal. In Africa, pangra is only reserved for the head of the house. In terms of texture, pangra is very crunchy and, thus, is a treat for your senses.
Here is simple recipe for preparing pangra with a Nepali twist.
- Recipe type:
- Prep time:
- Cook time:
- Total time:
- ½ kg pangra
- 50gm of chopped onions
- 50 gm of chopped tomatoes
- 2-3 green chillies
- 2 tbsp of green coriander
- 2 tbsp ginger garlic paste
- Green cillies as required
- Salt as taste
- ½ tbsp of cumin powder
- 30 ml of mustard oil
- ½ turmeric powder or as per required
- Red chilli powder as required
- Clean and boil the pangra
- Allow it to cool and cut it into small pieces
- Heat the oil in the frying pan and fry chopped onion until the onions turn brown
- Add green chilies pangra, turmeric powder, red chilli kpowder and ginger garlic paste in the pan
- Stir well by adding salt, chopped green coriander tomato cook it about 5 more minutes or until the pangras are cooked.