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Bheja Masala With Roomali Roti


Bheja Masala With Roomali Roti

Bheja Masala With Roomali Roti



Recipe Servings


Recipe Cook Time


Lamb brain sauteed with Indian spices, served with a paper thin bread known as roomali roti.


  • 500 gm lamb brain

    3 Tbsp ginger garlic paste

    3/4 cup ghee

    2 tsp cumin seeds

    2-3 green chillies, chopped

    4 Tbsp ginger, chopped

    4 Tbsp garlic, chopped

    150 gm onion, chopped

    2 Tbsp deggi mirch

    3 tsp turmeric powder

    1 1/2 Tbsp cumin powder

    1 1/2 Tbsp coriander powder

    3 tsp black pepper powder

    1 1/2 Tbsp garam masala powder

    3 tsp chaat masala

    Salt to taste

    100 gm tomato, chopped

    4 packets bhunna masala

    1 ginger, julienne

    80 gm green coriander

    For roomali roti:

    1 1/2 cup refined flour (maida) (300g)

    1 1/2 cup wheat flour (atta)

    1/4  cup refined oil

    1 egg


    Rumali tawa


Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.

Heat ghee, add cumin seeds and let them crackle.

Add chopped green chilli, ginger, garlic and onions and saute well.

Add powdered spices and cook till ghee separates from masala.

Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.

Then add the blanched brain and mix well.

Prepare the dough with whole wheat flour, refined flour, oil and egg. Make rumali roti on tawa and serve with bheja masala.

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Key Ingredients: Lamb meat, clarified butter, red chilli, turmeric, cumin seeds, coriander powder, black pepper, coriander leaves, flour, whole wheat flour, vegetable oil, Ginger, Garlic, Ghee, Cumin seeds, Green chillies, Onion, Turmeric powder, Cumin powder, Black peppe