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Bheja Masala With Roomali Roti Recipe
Lamb brain sauteed with Indian spices, served with a paper thin bread known as roomali roti.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings3
- Medium
Ingredients of Bheja Masala With 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
- Equipment:
- Rumali tawa
How to Make Bheja Masala With Roomali Roti
HideShow Media1.
Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.
2.
Heat ghee, add cumin seeds and let them crackle.
3.
Add chopped green chilli, ginger, garlic and onions and saute well.
4.
Add powdered spices and cook till ghee separates from masala.
5.
Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.
6.
Then add the blanched brain and mix well.
7.
Prepare the dough with whole wheat flour, refined flour, oil and egg. Make rumali roti on tawa and serve with bheja masala.