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- Button Mushroom - 200 grams - Potato (small) - 1 - Onion (finely chopped) - 1 - Tomato (finely chopped) - ¼ cup - Coriander Powder - ¼ tsp - Red Chilli Powder - ¼ tsp - Cumin Powder - ¼ tsp - Salt - ¼ tsp - Black Pepper Powder - ¼ tsp - Monosodium glutamate (MSG) – 1 tsp -Garam Masala Powder - ¼ tsp Breadcrumbs - 3 tbsp - Rice Flour - 3 tbsp - Oil - 2 tbsp + For frying - Water - As needed
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Peel and quarter the potato. Boil in a saucepan until tender, then mash and set aside.
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Chop mushrooms into 6-8 pieces each.
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Heat 2 tablespoons of oil in a pan, sauté onions for 1 minute, then add chili powder, coriander powder, cumin powder, black pepper powder, salt, and chopped tomato
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Add mushrooms and cook for 4-5 minutes until moisture evaporates.
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Combine this mixture with the mashed potatoes, add garam masala, MSG, and breadcrumbs, and mix well.
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Form into 8 patties and coat with rice flour.
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Shallow fry in hot oil until golden brown and crisp on both sides.
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Enjoy your Almyache Dangar mushroom cutlets!
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