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Ingredients
400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 Tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
Dried bread crumbs to coat the cutlets
Oil
Cooking Style
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat. When cool mix in the potato.
Form into round or oval cutlets. Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 Tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
Dried bread crumbs to coat the cutlets
Oil
Cooking Style
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat. When cool mix in the potato.
Form into round or oval cutlets. Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
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Ingredients
400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 Tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
Dried bread crumbs to coat the cutlets
Oil
Cooking Style
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat. When cool mix in the potato.
Form into round or oval cutlets. Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 Tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
Dried bread crumbs to coat the cutlets
Oil
Cooking Style
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat. When cool mix in the potato.
Form into round or oval cutlets. Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
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