Bheja na Cutlets
Parsi Style authentic Goat Brain Cutlets
Ingredients
- Goat brains 6
- Handful of Chopped coriander
- Garlic and ginger paste 2 tbsp
- Turmeric powder 1 tsp
- Chilli powder 2 tsp
- Eggs 4
- Bread crumbs/Rava 1⁄2 Cup (8 tbsp)
- Ghee 1⁄2 Cup (8 tbsp) (for deep frying)
- Salt as per Taste
Method
- Step 15 mins
- Step 25 mins
- Step 310 mins
- Step 415 mins
Wash the brains and then skin them very carefully. Wash again and cut each brain vertically into two pieces. Put salt, ginger-garlic paste, turmeric and chilli powder. Keep aside.
Take a vessel, put half a cup of water and the coriander leaves. Arrange the brains with care so that the pieces do not break. Cover the vessel and bring to a boil. Remove the brains and now let them cool.
Spread the bread crumbs or rava on a chopping board or plate. Put a piece of brain on the board. Flatten it with your hand or a spatula or a broad kitchen knife. Turn over and coat the other side and keep aside. When all the pieces have been done, take 2 cups of ghee in a deep base vessel and heat it.
Break the eggs in a bowl. Add pepper powder, a pinch of salt, coriander leaves and mix. When the ghee begins to smoke dip the brain pieces into the beaten egg and than fry till golden brown.
Serve hot..