How to make Brain Kabab -

Crisp batter fried goat brain.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brain (bheja) (भेजा), Salt (नमक)

Cuisine : Hyderabadi

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Farsi Puri-SK Khazana, Potato Wedges Mildly Spiced, Sausage Rolls, Speedy Egg Omelet.

Brain Kabab

Brain Kabab Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Brain Kabab Recipe

  • Brain (bheja) 2 medium

  • Salt to taste

  • Egg 4

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Green chilli paste 1 teaspoon

  • Oil to deep fry

  • Bread crumbs 1 1/2 cups

Method

Step 1

Boil brain with salt and very little water. Remove from the water and leave it aside to cool. Clean and cut into twelve pieces.

Step 2

Beat the eggs. Add red chilli powder, garam masala powder, ginger paste, garlic paste, green chilli paste and salt. Mix well.

Step 3

Heat sufficient oil in a kadai. Dip the brain pieces in the egg batter, roll them in the bread crumbs and deep-fry till golden. Drain onto an absorbent paper. Serve hot with chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.