Goat Brain Cutlets or Omelettes

by Katy Damania and Arni Balsara

Another yummy snack from my childhood. Had after a seriously long time and enjoyed it thoroughly. Best served with drinks at a party.

To prep
15 min
To cook
45 min
Level
Medium
Servings
2-6

Ingredients

Cleaning of the brains before marination and cooking
Break the brains into small portions.
Wash the brains thoroughly in plain water.
Remove all the red veins.
Remove the bead from the nape part of the brain.
After that rub salt and wash the brains thoroughly.
Marination of brains after washing and before cooking
3 small goat brains
Half of 1/4 teaspoon turmeric powder
Half of 1/4 teaspoon red chilly powder (Use more if you want it spicy)
1/2 teaspoon Sambhar powder
1/2 teaspoon Garam Masala powder
1 tablespoon ginger garlic paste
Mix everything well to marinate the brains and keep the marinated brains in the fridge for 24 hours
Ingredients
2 pinches of salt or as per requirement
3 eggs beaten
200 gms semolina (rawa or suji) Use more if needed
Oil for deep frying

Method

If you are cooking at 10am remove the marinated brains from the fridge at 8am.

Drain off excess water from the marinated brains before cooking.

Beat eggs with salt and keep separately.

Keep semolina separately.

Coat the brain evenly all round in semolina.

Dip the coated brain in the beaten eggs and coat it evenly all round.

Only if you want a crispy outer layer coat the brain in semolina once again evenly all round.

Take a non stick frying pan add oil for deep frying the brains to make cutlets. Make sure oil is hot before dropping the brains for deep frying in the pan.

Don’t overcrowd the pan or the cutlets will all stick together.

Turn the cutlets after every one minute till golden brown on both sides.

Alternatively one can also make brain omelettes as per the above mentioned ingredients and method.

Serve hot with lime wedge.

Omelettes Serves 2

Cutlets Serves 6