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You are here: Home» Recipes» Bheja Masala With Roomali Roti Recipe

Bheja Masala With Roomali Roti

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

Bheja Masala With Roomali Roti Bheja Masala With Roomali Roti

Chef's Name

: Karan Suri, Team India

Recipe Servings

: 3

Recipe Cook Time

: 30 Minutes

Recipe Rating

:
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Ingredients

  • 500 g 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 g 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 g tomato, chopped

    4 packets bhunna masala

    1 ginger, julienne

    80 g 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

Method

Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.

Heat ghee, add cumin seeds and let them crackle.

Add chopped green chilli, ginger, garlic and onions and saute well.

Add powdered spices and cook till ghee separates from masala.

Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.

Then add the blanched brain and mix well.

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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