Bheja Masala With Roomali Roti Recipe

 
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Bheja Masala With Roomali Roti
  • Chef: Karan Suri, Team India
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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

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

  • 1.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.
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