Brain Cutlets (Bheja Cutlets)
A traditional Parsi delicacy transforming tender goat brains into crispy, golden cutlets. The brains are carefully poached until firm, then coated in a rich savory bread-cream binder before being fried to perfection. Soft and creamy on the inside with a delightful crunch, these cutlets offer a sophisticated texture contrast that appeals to adventurous eaters.
Ingredients
- 1 whole Goat brain (Fresh)
- 1 teaspoon Salt (Or to taste)
- 1 tablespoon Vinegar or Lemon Juice (Originally 'bhinu' (likely a typo for 'vinu'/vinegar or implying a wet acid to firm the brain).)
- 1/2 cup Thick White Sauce or Bread Paste (Originally 'paunu cream' (bread cream). Use a thick béchamel or a paste made of breadcrumbs and cream.)
- 1 large Egg (Beaten, for coating)
- 1/2 cup Breadcrumbs (For coating (implied for cutlet texture))
- 1/4 cup Ghee or Oil (For shallow frying)
Instructions
- 1Soak the goat brain in cold water for half an hour. Afterward, remove it from the water and carefully peel away the outer membrane and blood vessels (lohi jali) until completely clean. Wash gently.
- 2Place the cleaned brain in a pot and add enough cold water to submerge it. Add the salt and vinegar (or lemon juice). Cover and cook over medium heat. The brain will firm up as it boils.
- 3Once boiled and firm, remove the brain from the water and cut it into three equal pieces. Spread the thick white sauce (bread cream) over the pieces, pressing it down to adhere to both sides and shaping them to look like cutlets.
- 4Dip each cutlet into the beaten egg, then coat with breadcrumbs (as is traditional for cutlets to achieve a crispy texture). Fry in ghee or oil over medium heat until they are pale red (golden brown) and crispy (kakra).