Bheja na Cutlets

Parsi Style authentic Goat Brain Cutlets
  • To prep

    15 min
  • To cook

    35 min
  • Level

  • Servings



  • 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


  • Step 1
    5 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.
  • Step 2
    5 mins
  • 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.
  • Step 3
    10 mins
  • 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.
  • Step 4
    15 mins
  • 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..