A rich and aromatic Mughlai delicacy where tender lamb brain is gently scrambled with a spicy onion-tomato masala. This unique dish, with its creamy texture, is a true treat for adventurous food lovers.
A legendary street food from Kolkata, Mughlai Paratha is a crispy, flaky, shallow-fried bread parcel filled with a savory mixture of egg, onions, and spices. This indulgent and satisfying dish offers a delightful textural contrast between the crunchy exterior and the soft, flavorful filling, often served with a simple potato curry and salad.
Prep30 min
Cook25 min
Servings4
Serving size: 1 serving
About Bheja Fry with Mughlai Paratha
Rich, perfectly spiced Bheja Fry with flaky Mughlai Paratha – a soul-satisfying treat!
This mughlai dish is perfect for lunch. With 740.61 calories and 21.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
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3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
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).
519cal
13gprotein
52gcarbs
28gfat
Ingredients
2 cup Maida
2 tbsp Ghee (Melted, for the dough)
0.5 tsp Sugar (Helps with browning)
1 tsp Salt (Divided for dough and filling)
0.75 cup Lukewarm Water (Adjust as needed for dough consistency)
4 large Eggs
1 medium Onion (Finely chopped)
2 count Green Chillies (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Ginger Paste
0.5 tsp Garlic Paste
0.25 tsp Turmeric Powder
0.25 tsp Black Pepper Powder (Freshly ground is recommended)
1.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 2 tbsp melted ghee, sugar, and 0.5 tsp of salt. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water while kneading. Knead for 8-10 minutes until you have a soft, smooth, and pliable dough. It should be elastic but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This step is crucial for developing gluten, making the dough easy to roll out thinly.
2
Prepare the Egg Filling
While the dough rests, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
Add the finely chopped onion, green chillies, coriander leaves, ginger paste, garlic paste, turmeric powder, black pepper powder, and the remaining 0.5 tsp of salt to the eggs.
Mix everything together until thoroughly combined. Set this mixture aside.
3
Assemble the Parathas
After the dough has rested, divide it into 4 equal portions and roll each into a smooth ball.
Lightly oil your work surface. Take one dough ball and roll it out into a very thin rectangle or square, approximately 10x10 inches. The key is to roll it as thinly as possible without tearing, until it's almost translucent.
Pour one-fourth of the prepared egg mixture into the center of the rolled-out dough.
Carefully fold the dough like an envelope. First, fold one side over the filling towards the center. Then, fold the opposite side over it. Finally, fold the top and bottom ends to create a sealed square parcel. Gently press the edges to ensure it's completely sealed.
4
Shallow Fry the Parathas
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, the oil is at the right temperature.
Carefully slide one assembled paratha into the hot oil, seam-side down. Be cautious of oil splatters.
Fry for 3-5 minutes on the first side, until it turns golden brown and puffs up. You can gently spoon hot oil over the top surface to aid in cooking.
Using a wide spatula, carefully flip the paratha and fry for another 3-4 minutes on the other side until it's golden brown and crispy all over.
Once cooked, remove the paratha with a slotted spoon and place it on a wire rack to drain any excess oil. This helps maintain its crispiness.
5
Serve Hot
Repeat the assembly and frying process for the remaining dough balls and filling.
Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into smaller squares or triangles for easy serving.
Serve immediately with traditional accompaniments like 'Alur Torkari' (Bengali potato curry), a simple cucumber-onion salad, and tomato ketchup or kasundi (Bengali mustard sauce).
