Growing up, nothing went to waste in our kitchen, and brain cutlets were proof of that. Mom would come home with goat brains from the butcher the same way she’d come home with mutton or fish, and by evening we’d have a plate of these light, delicately spiced cutlets on the table with lemon wedges on the side.
If you’ve never eaten brain before, I understand the hesitation. But brain cutlets are nothing like what you’re picturing — they’re soft, almost custardy inside, with a crisp golden edge from the pan, and the ginger, garlic, and green chillies carrying most of the flavour. This recipe is straight out of Jevayla Ye: Everyday East Indian Recipes from Abby’s Hearth, our record of mom’s and granny’s recipes that won the Best Indigenous Cookbook in the World at the Gourmand Awards 2025. And it’s one of those East Indian dishes that not many people make, which is exactly why I wanted it here.
If you liked this, you’ll probably enjoy my spicy brain masala recipe too — same cut, completely different flavour profile.
What Are Brain Cutlets?
Brain cutlets are a pan-fried East Indian kebab made from goat or sheep brain, bound with egg and rice flour, and seasoned simply with ginger, garlic, green chillies, and a touch of garam masala. They’re part of the wider nose-to-tail tradition in East Indian cooking where we use the whole animal, not just the “easy” cuts that goes back generations in Mumbai’s East Indian community, long before nose-to-tail eating became a food trend elsewhere.
Texturally, they’re closer to a soft omelette-meets-croquette than anything chewy or “offal-like.” That’s part of why they’re such a good entry point if you’re offal-curious but haven’t tried brain before.
Tips for Success
- Clean the brain thoroughly — take your time removing the veins and membrane; this affects both texture and flavour.
- Don’t over-mix once the brain pieces go in — fold gently so the cutlets stay light rather than dense.
- Keep the pan on medium heat. Too hot and the outside browns before the inside sets; too low and the cutlets won’t hold together well when you flip them.
- Let each cutlet flatten naturally in the pan rather than pressing it down — that’s what keeps them tender.
Serving Suggestions
We usually serve these with masoor or moong dal and plain white rice, lemon wedges and a simple onion-tomato salad on the side — the acidity cuts through the richness nicely. They’re equally good with a squeeze of ketchup for something quick and casual, the way we sometimes eat them at home.
East Indian Brain Cutlets (Bheja Cutlets)
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Ingredients
- 2 Goat Brains Or sheep brains
- 2 Green Chillies – Fresh
- 2 Eggs
- 0.3 teaspoon Garam Masala
- 1 Onions Or two
- 0.5 Tablespoons Salt
- 0.75 Inch Ginger
- 8 Garlic Cloves or Garlic Flakes Can add more – we've added up to 20.
- 1 Tablespoons Rice Flour
- 4 Tablespoons Oil for frying
Instructions
- Clean the brains: Remove all veins and arteries from the sheep or goat brains and cut into fine pieces.
- Prep aromatics: Finely chop the onion, green chillies, garlic cloves, and ginger. Or run them through a mincer.
- Beat the eggs: In a deep dish, beat the eggs with a fork.
- Mix the batter: Add the chopped chillies, ginger, garlic, salt, garam masala, and rice flour to the eggs and mix well.
- Fold in the brains: Add the brain pieces and mix together roughly.
- Heat the oil: Add the oil to a frying pan and turn the heat on.
- Shape the cutlets: Drop tablespoonfuls of the brain mixture into the pan and allow each to flatten naturally.
- Fry until golden: Cook on each side for 3 minutes until lightly browned. Repeat until all the batter is used.
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Notes
- From Jevayla Ye: Everyday East Indian Recipes from Abby’s Hearth, p.142.
- If you make bigger cutlets, they’ll be around 20 instead of 30.
- Sometimes we add a lot more garlic. This recipe works with up to 20 garlic flakes.
- You can replace goat brains with sheep brains.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comHow to Make Brain Cutlets
Making mom’s brain cutlets is simple and easy. Start by cutting up the brain pieces roughly and set aside. Then chopping the onions, garlic, ginger, and green chillies fine. You can use a mincer for this.
In another pot, beat the eggs with a fork and add the minced ginger, garlic, chillies and onions, and along with the garam masala, salt and rice flour. Add in the brains and mix together, but not too much because the it will just get dense instead of light.
Add spoonfuls of batter to a pre-oiled pan and fry for about 3 minutes on each side till golden brown. Keep doing this till all the batter is done. Serve warm with a salad or or rice and dal.
FAQs
What do brain cutlets taste like?
Mild and slightly savoury, closer in richness to a soft scrambled egg than to any strong “organ meat” flavour. The ginger, garlic, and chillies do most of the talking.
Can I use sheep brain instead of goat brain?
Yes, the recipe works with either sheep brain or goat brain.
Where can I buy goat or sheep brain?
Ask your local halal or full-service butcher — it’s not always on display, but most butchers who sell goat meat can get brain on request.
Can I make the batter ahead of time?
It’s best when the brain cutlet batter is mixed and fried fresh, but you can clean and chop the brain a few hours ahead and store it covered in the fridge before mixing the batter.
Other Posts You’ll Love
- Spicy Brain Masala Recipe
- Nose-to-Tail Eating Is Trending — East Indians Have Been Doing It Since Before Your Grandfather Was Born
- Mumbai East Indian Dishes
- Tongue Stir Fry
- Trotter Curry
Heya, I’m Abby! I’m a Gourmand Award-winning cookbook author and East Indian from Bombay, India. This blog is all about faith, food, and culture – from East Indian recipes to home, DIY, and spending time in the Word. Find out more about me here!