Ingredients

• 1 cup - Sliced mushrooms (do not make them too thin)
• 1 cup - Thinly sliced onions
• 3-4 - Very small baby potatoes, boiled and mashed
• 4-6 tbsps - Besan or chickpeas flour
• Fistful of mint and coriander leaves chopped
• 4- 5 - Green chillies, chopped
• 1/4-1/2 tsp - Chicken or meat or biryani masala powder (or coarsely ground 1 inch cinnamon stick and 4 cloves)
• Salt to taste
• 1 tsp - Ginger garlic paste
• 1-1.25 cup - Cornflakes or bread crumbs
• Oil for deep frying

How to Make Mushroom Cutlet

• If using cornflakes, pulse them coarsely and set aside.
• Mix mushrooms, onions, potatoes, chillies, mint, masala powder, salt, turmeric and ginger garlic paste and set aside for 5 minutes.
• Heat the oil in a deep fry pan.
• Meanwhile mix chickpeas flour to the ready the mushroom mix.
• Grease your palms and make thin patties and roll them in the bread crumbs or cornflakes.
• Once the oil is smoky hot, reduce the flame to medium high and fry on both the sides till they turn golden.
• Serve hot with your favourite soup or ketchup or cup of tea.
• Recipe courtesy: Indian Healthy Recipes.