How to make Aleti Paleti -

Parsis serve this dish with great pride – goes excellently well with pav.Aleti Paleti is a delicious Indian recipe served as a Side-Dish. We just had a lip smacking rendition of aleti paleti, a traditional Parsi breakfast dish made with mixed offal. It is cooked during Parsi weddings with the offal from the mutton used for pulaos etc and served for breakfast. You eat this with pav or rotli.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton kidney fat, Mutton liver (मटन लिवर/जिगर)

Cuisine : Parsi

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Khichra Braised Lamb Shanks with Mashed Potatoes Khichda Erachi Olathiyathu

Aleti Paleti

Aleti Paleti Recipe Card


Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aleti Paleti Recipe

  • Mutton kidney fat chopped 15 grams

  • Mutton liver cut into small pieces 200 grams

  • Mutton lungs, cut into small pieces 50 grams

  • Mutton kidney, halved 2

  • Oil 1 tablespoon

  • Onion finely chopped 1 medium

  • Garlic chopped 1 tablespoon

  • Ginger-green chilli paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Potato peeled, cut into cubes and deep-fried 1 large

  • Fresh coriander sprigs 2-4 + for garnishing

  • Pav to serve


Step 1

Heat oil in a non-stick pan. Add kidney fat and sauté for 1 minute. Add onion and sauté till golden.

Step 2

Add garlic and sauté for 1 minute. Add ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute.

Step 3

Add liver, lungs and kidney, mix and sauté for 1 minute. Add chilli powder, coriander powder and salt, mix and sauté for 1-2 minutes.

Step 4

Add some water, mix and cook on low heat for 10-12 minutes. Add fried potato and mix well.

Step 5

Finely chop coriander sprigs, add to cooked mutton mixture and mix well.

Step 6

Garnish with a coriander sprig and serve hot with pav.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.