Description
'Pangra' is Nepali for chicken gizzard. Crunchy gizzards marinated in spices (cumin/coriander), garlic, and ginger, then wok-fried on high with onions and green chilies until moisture evaporates. The ultimate drinker's ally (Anju) ordered as 'I'll start with this' in Nepali izakayas (Bhatti).
Restaurants serving Pangra Fry
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken gizzard(Pangra)
- Onion
- Green Chili
- Cumin powder
- Coriander powder
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Gizzard Prep]: Remove silver skin, slice bite-sized, and blanch briefly in turmeric water to remove odor.
- [Marinate]: Rub blanched gizzards with garlic/ginger paste, cumin, coriander, and chili powder.
- [Stir-fry]: Heat oil, fry sliced onion and green chilies, add gizzards, and fry on high until the surface is crispy and aromatic.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander、Green Chili
Substitutes at Japanese supermarkets
(Can be perfectly made with JP supermarket 'Chicken Gizzard')
Pairing
Nepali Beer (Everest etc.) / Khukri Rum(with Cola)
Trivia
Japanese love 'Gizzard' too, but frying it Nepali-style with spices adds garlic punch and cumin aroma, transforming it into an 'infinite beer consumption device' entirely different from JP salt-grilled versions. Hugely popular in Shin-Okubo Nepali shops.
Eating tips & etiquette
Served next to Chiura (beaten rice), alternate between Chiura's crispiness and the gizzard's crunch while washing down with cold beer or sweet rum.
Allergen
Poultry