Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Bheja Fry & Roti Recipe - North Indian Breakfast | 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

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Bheja Fry with Roti

Nutrition per Serving

Recipes in this Meal

1. Bheja Fry

Ingredients

2. Roti

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About Bheja Fry with Roti

Instructions

Ingredients

Instructions