Name: Khameeri Roti
Prep time: 25 min
Cook time: 20 min
Total time: 135 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup Atta; 0.5 cup Maida; 1 tsp Active Dry Yeast; 1 tsp Sugar (to activate the yeast); 1 tsp Salt; 2 tbsp Curd (at room temperature); 3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted); 0.5 cup Milk (lukewarm); 0.5 cup Water (lukewarm, divided)

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Bheja Fry Recipe - North Indian Breakfast with Roti | CraftMyMeals

Instructions

1
Clean and Boil the Brain
- Gently wash the lamb brain under cool running water. Carefully peel off the thin outer membrane and any visible blood vessels. This is a crucial step for a clean taste and texture.
- In a medium pot, add 4 cups of water, 0.5 tsp of turmeric powder, and 0.5 tsp of salt. Bring the water to a gentle boil over medium heat.
- Carefully place the cleaned brain into the boiling water. Cook for 8-10 minutes until it is firm, opaque, and cooked through.
- Using a slotted spoon, remove the brain from the water and let it cool down on a plate. Once cool enough to handle, chop it into small, bite-sized pieces and set aside.
2
Prepare the Masala Base
- Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat. Once the ghee is hot, add the finely chopped onions.
- Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for about 2 minutes until the raw aroma disappears.
- Add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spoon, until they become soft and oil begins to separate from the masala.
- Now, add the spice powders: 0.5 tsp turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes, stirring continuously.
3
Combine and Cook
- Add the chopped, boiled brain pieces to the pan with the prepared masala.
- Gently mix everything together. Using the back of your spoon, lightly mash some of the brain pieces to achieve a scrambled, creamy consistency. Avoid turning it into a fine paste.
- Add the remaining 0.5 tsp of salt (or to taste). Cook for 5-7 minutes, stirring gently, allowing the brain to absorb all the flavors of the masala.
4
Garnish and Serve
- Sprinkle the garam masala powder and freshly chopped coriander leaves over the Bheja Fry. Give it a final, gentle stir.
- Turn off the heat. Squeeze fresh lemon juice over the top just before serving for a burst of freshness.
- Serve immediately with hot rotis, parathas, or soft pav (bread rolls).

Ingredients

1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
0.5 cup Milk (lukewarm)
0.5 cup Water (lukewarm, divided)

Instructions

1
Activate the Yeast
- In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
- Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
- In a large mixing bowl, whisk together the atta, maida, and salt.
- Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
- Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
- Place the dough in a lightly greased bowl, turning it once to coat the top.
- Cover the bowl with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
- Gently punch down the risen dough to release the air.
- Divide it into 8 equal portions and roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
- Heat a tawa (griddle) over medium-high heat.
- Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
- Flip the roti and cook the other side for about a minute until golden-brown spots appear.
- Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
- If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
- Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
- Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
- Serve hot with your favorite curry, dal, or kebabs.

Bheja Fry with Khameeri Roti

Nutrition per Serving

Recipes in this Meal

1. Bheja Fry

Ingredients

2. Khameeri Roti

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About Bheja Fry with Khameeri Roti

Instructions

Ingredients

Instructions