Masala Brain Cutlets
These savory spiced cutlets transform tender goat brains into a rich delicacy featuring aromatic herbs and caramelized onions. The creamy interior, seasoned with fresh coriander, mint, and green chilies, contrasts perfectly with the crispy golden semolina crust and lacy egg coating. A traditional Parsi preparation that offers a sophisticated texture and bold, spicy flavors perfect for an adventurous appetizer.
Ingredients
- 3 whole Goat brains
- 1 large Onion (Originally '1/4 seer'. Finely chopped.)
- 1 cup Fresh coriander leaves (Originally '3 bunches'. Washed and finely chopped.)
- 4 whole Green chilies (Large variety, finely minced.)
- 8 leaves Mint leaves (Finely chopped.)
- 1 teaspoon Ginger (Originally '1/2 tola'. Peeled and minced.)
- 1 teaspoon Salt (Heaped spoonful.)
- 1 teaspoon Black pepper (Ground, flat spoonful.)
- 3 whole Eggs (Beaten.)
- 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz) for sautéing, plus extra for frying.)
- 1 cup Semolina or Breadcrumbs (For coating. Originally 'cream of bread or rava'.)
Instructions
- 1Wash the coriander, green chilies, and mint leaves thoroughly. Dry them and chop them very finely. Peel the ginger and mince it into a fine pulp.
- 2Clean the brains carefully by removing the outer membrane and veins. Place them in a pot with half of the salt and enough water to cover. Boil until cooked through. Drain the water and let the brains cool.
- 3Once the boiled brains are cool, mash them with a spoon until soft and smooth. Mix in the remaining salt, the ground black pepper, and all the finely chopped herbs and ginger prepared in Step 1.
- 4Peel and finely chop the onion. Heat 4 tablespoons of ghee in a pan. Fry the chopped onion until soft and golden. Add the seasoned brain mixture to the pan. Stir continuously with a spoon and cook until the mixture becomes dry and pulls away from the sides.
- 5Remove the mixture from heat and let it cool completely. Divide the mixture into 7 or 8 equal portions and shape them into neat, smooth balls or patties. Roll each cutlet in semolina (or breadcrumbs) to coat evenly.
- 6Beat the eggs in a shallow bowl. Heat ghee in a frying pan over medium heat. Dip each semolina-coated cutlet into the beaten egg, ensuring it is fully covered, and immediately place in the hot ghee. Fry until golden brown on both sides.