Fried Brains (Talela Bheja)
Tender goat brains are poached in a vinegar-infused broth to ensure a firm texture before being finished with a golden, crispy exterior. This traditional Parsi preparation offers a choice of coating the delicacy in a rich wheat and butter batter or simply seasoning with salt and pepper for a purer taste. Fried in ghee, the result is a creamy, savory dish that pairs perfectly with fresh bread or rotis.
Ingredients
- 2 whole Goat brains (Fresh)
- 1 cup Vinegar (Originally '1/2 pint'. Used for poaching.)
- 1 teaspoon Salt (Heaped. For poaching water.)
- 2 cups Wheat flour (Originally '0.5 ratl' (approx 0.5 lb). For batter.)
- 1/4 cup Gram flour (besan) (Originally '1 chhada ni dal' (likely referring to 1 chhatak/2 oz of dal flour).)
- 2 tablespoons Butter (Originally '2.5 tola'. Melted.)
- 1 teaspoon Salt (Flat. For batter.)
- 1 cup Ghee (Estimated quantity for frying.)
- 1 teaspoon Black pepper (Freshly ground. Optional seasoning.)
- 4 cups Water (Estimated for soaking and boiling.)
Instructions
- 1Soak the fresh brains in cold water for a short while. Carefully remove all the membrane (veins/mesh) from the surface. Afterward, soak the cleaned brains in lukewarm water for 2 hours.
- 2In a tinned pot (or stainless steel), bring approximately 1 cup of water to a boil. Add the vinegar and 1 heaped teaspoon of salt. Place the brains into the boiling liquid and cook until they become firm. Remove from the liquid and let them cool.
- 3Mix the wheat flour with enough water to create a thick batter. Add the gram flour (besan), butter, and 1 flat teaspoon of salt. Mix well and let the batter rest for 1 hour.
- 4Cut the poached brains into pieces. Heat ghee in a frying pan. Dip the brain pieces into the prepared batter and fry until golden brown. Alternatively, you may skip the batter: simply cut the boiled brains into three pieces each (or leave whole), season with salt and pepper, and fry in ghee until crisp.