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Potato and Corn Rolls
DRY FRUIT MODAK
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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.
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