Spicy Masala Liver With Coconut Rotis

by Zarina
Spicy Masala Liver With Coconut Rotis

So rich and gorgeous with caramelized onions, Indian spices of cumin, coriander, turmeric, lots of ginger, garlic, and chillis along with mustard seeds and the freshness of curry leaves and chopped coriander.. all finished with a squeeze of lime and served with the most amazing, healthy coconut rotis.

I have never been a huge liver fan myself, but when prepared bhuna-style with many spices, this one becomes a dish that any meat-eater will love!

The coconut Rotis are carb and gluten-free, great for the keto diets, and consist of coconut flour, psyllium husk, avocado oil, salt, and water… they taste absolutely incredible and are the perfect accompaniment. For this dish!

Spicy Masala Liver With Coconut Rotis


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 0.5 cup Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1 tbsp Avocado Oil plus extra for cooking
  • 1 cup hot water
  • Pinch of Salt
  • 800g Liver of choice: chicken, lamb, or calves chopped into bite-size pieces
  • Avocado Oil for cooking
  • 1 Onion sliced
  • ½ tbsp Ginger minced
  • ½ tbsp Garlic crushed
  • 25 Curry leaves
  • 1 tsp Mustard seeds
  • 2 Green chillis chopped fine
  • 1 tsp Chilli powder
  • 1 tsp Cumin ground
  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 2 tsp Salt
  • 4 Spring Onions chopped
  • 2 Tomatoes chopped fine
  • 1 handful fresh coriander leaves chopped
  • ½ Lime juiced
  • GARNISH: Fresh coriander chopped, sliced red onion



  1. Mix all ingredients in a bowl, knead until it forms a dough
  2. Split the dough into 6 equal size balls
  3. Roll out each bowl between parchment paper or plastic wrap into a round shape
  4. Place on the tawa or frying pan on medium heat with a little oil until slightly coloured, then flip and cook the other side
  5. Repeat with all rotis, as each one cooks store in a towel so as not to dry out


  1. Sauté onions on medium-high heat with a little avocado oil until just starting to caramelize and brown
  2. Add ginger, garlic, curry leaves, mustard seeds, and green chillis. Continue to cook for a few minutes.
  3. Add chilli powder, cumin powder, coriander powder, turmeric, and salt. Cook the spices out for another minute.
  4. Add the chopped tomatoes and spring onions, sauté for another few minutes until you see the oil releasing from the mixture and everything looks like a thick paste.
  5. Add the chopped liver and mix to combine well. Cook until no longer pink inside but be careful not to overcook, or the liver will become rubbery. Mine took about 8-10 minutes.
  6. Add freshly chopped coriander and lime juice right before serving
  7. Serve hot with the coconut Rotis and more lime wedges
  8. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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