I must admit, the idea of eating goat brain didn’t initially appeal to me when I was younger. However, after getting married, I had the opportunity to taste it at my husband’s home and was pleasantly surprised by how much I enjoyed it.
While the sight of brain might not be appealing to everyone, you might change your mind when I tell you that it’s a low-carb ingredient packed with protein and healthy fats, making it incredibly Keto-friendly. So today, I’m excited to share with you my recipe for Keto version of Bheja Fry.
For those of you who have never tried brain before, let me assure you that its taste is reminiscent of soft paneer or ricotta cheese. It has a wonderfully soft and smooth texture that melts in your mouth. The recipe I’m sharing today is incredibly easy to make, and the fritters are delightfully spicy and satisfying. I’ve made a large batch and stored them in the freezer for quick snacks whenever I need them. Give them a try and let me know how you like them!
Tip: The important thing to remember when cooking brain, is to ensure that it is cooked in the proper manner for the right amount of time — Priya Dogra.
Let’s Make Bheja Fry
1. Wash the goat brain.
2. Boil water in a pan and add some salt and turmeric to it.
3. Once the water starts boiling, drop the brain in it, and cook on medium heat for at least fifteen minutes.
4. Now take out the brain, drain the water and let it cool down.
5. The brain will look like soft cottage cheese or paneer now. Chop it up roughly, or just break it down.
6. Chop all the fresh ingredients and keep them ready.
7. Mix all the chopped ingredients, salt and any masalas or spices you want. I added salt pepper and red chilly powder. Mix well and let it rest for two to three hours.
8. Beat the egg whites, add some salt and pepper. Spread the sesame seeds on a flat plate.
9. Divide the brain into small portions. And give them any shape you want.
10. Place a flat pan on the stove and heat the ghee on it.
11. Dip one portion of the brain in the egg white, then roll it in the sesame seeds, and start placing them on the hot pan.
12. Flip them after a minute or so and take them off the pan once they turn golden. You can divide the total number of fritters into three portions and freeze them accordingly.
Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage, and you often find that one plate is not enough — CNN Travel.